Ingredients
- 2 Small heads broccoli cut into florets
- 2 Tsp coconut oil
- 3–4 Scallions (separate white and green parts, thinly sliced)
- 1-1 1/2 Lbs ground lamb
- 2 Tsp Indian Spice blend (page 185)
- Salt and pepper to taste
- 2 Tbsp. sesame seeds, toasted
- 2 Cups green or red cabbage shredded
Garlic-Ginger Sauce
- 1⁄2 Cup coconut aminos
- 4 Tbsp. shallots minced
- 2 Tbsp. ginger, grated
- 2 Garlic cloves minced
- 1 Tsp. salt
- 1/2 tsp. pepper
Directions
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Steam broccoli 5–6 minutes. If you overcook the broccoli, it will turn brown.
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In a medium skillet, add coconut oil and scallions (white pa only). Sauté several minutes.
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Add lamb, Indian Spice Blend, salt, and pepper. Use wooden spoon or spatula to break up ground lamb and cook through.
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While broccoli is steaming, prepare the sauce. In a medium bowl, whisk all sauce ingredients until well-combined.
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Place steamed broccoli in bowl and add sauce. Mix well so broccoli absorbs sauce.
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PLACE SLICED cabbage on individual plates. Top with broccoli mixture and lamb. Garnish with green parts of scallions and toasted sesame seeds.
Serves 4
