Ground Lamb, Diced Broccoli Stalks, and Chopped Onion (Serves 1-2)
I used to eat the florets off broccoli and throw the stalks away. I figured that was the American way until I got to know my local organic farmer. He was proud of his tender, flavorful stalks, so I started steaming the stalks and turning them into a puree with salt, garlic powder, and ghee. I ate broccoli puree until I got bored with it and decided to try something new – diced broccoli. I liked how tender the broccoli got with 20 minutes of cooking and plan to keep making this tasty dish.
The broccoli I used had been sitting in my refrigerator at least a week before I diced and cooked it. The result was tender and flavorful. If mine turned out so well after a week of sitting in the refrigerator, yours will probably be better if you do not let it sit drying out the way I did!
Prep and cook time: 20-25 minutes
1 sweet yellow onion
2-3 stalks of broccoli
1/3-1/2 pound of ground lamb
Directions: Melt one tablespoon of ghee in wok or large skillet over medium heat. Peel and chop onion into bite-size pieces. Add a big handful of chopped onion to wok and save the rest in an airtight container in the refrigerator for later use. Rinse broccoli stalks. Peel or cut off woody parts. Slice stalks in half length-wise twice. In other words, cut the stalks into halves twice. Then cut the pieces into bite-size pieces. Throw diced broccoli into hot skillet with the onions. Season with salt and garlic powder. Add a half a cup of water, cover the wok and let the veggies cook for 10 minutes. After 10 minutes, add ground lamb, season with salt, garlic powder, and black pepper. Add a splash or two of coconut aminos to the mix. Add a little water if the mix does not appear wet. Stir everything together, cover, and let cook another 10 minutes. When the time is up, test the broccoli to see if it is tender enough. Give it more time to cook covered if it needs it. Be sure to add water if the mix seems dry. When ready, transfer everything to a plate and enjoy!
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