A nice little mid-week dish that works really well with short grain Japanese style rice and broccoli.
For two people
1 pack of lamb mince
3 garlic cloves – finely sliced
1 red chilli – finely chopped
5 spring onions – sliced
1 broccoli – broken into small flortes
3 tbsp groundnut oil
The juice from 1 lime
1 tsp palm sugar (or brown sugar if you don’t have palm sugar)
2 tbsp finely chopped coriander
Start by cooking the rice. I normally use 200ml of short grain, added to a non-stick pan, rinsed and then add double the amount of water. Put it on the stove without a lid and once it starts to boil, add a tight fitting lid and turn it down to the lowest heat for 15 minutes. After 15 minutes set aside until you’re ready with the stir-fry.
For the stir-fry – heat the oil in a wok and add the garlic and chilli, it should be pretty hot and colour the garlic, but be careful not to burn it. Add the lamb mince and stir-fry until well browned. Add the spring onions, lime juice, palm sugar and chopped coriander. Serve in a bowl with the rice, broccoli and lamb stir-fry.