- 1 onion
- 1 garlic clove
- A thumb of ginger
- 1 green chilli
- A head of broccoli
- 250g lamb mince
- 2 tsp garam masala
- 400g chopped tomatoes
- 200g white basmati rice
- 1 tbsp coconut or olive oil
- Sea salt
- Freshly ground pepper
- 200 ml + 400 ml boiling water
Peel and finely dice the onion. Peel and finely dice the garlic and ginger. Halve the chilli. Flick out the white bits and seeds for less heat. Finely chop it. Break the broccoli into small florets (see our tip for what to do with the stalk).
Heat 1 tbsp oil in a large frying pan. Add the lamb mince. Cook over a high heat for 2 mins. Stir with a wooden spoon to break up the meat. The meat should start to brown. Drain off any excess liquid.
Add the onion to the pan. Stir and fry for 5 mins till the onion looks soft and glossy and the mince has browned a little more. Season with salt and pepper.
Turn the heat down and stir in the garlic, ginger and chilli. Cook and stir for 1 min till the pan smells aromatic. Measure out 2 tsp garam masala and add to the pan. Cook and stir for 2 mins till fragrant.
Add the tomatoes to the pan. Add 200ml boiling water. Stir now and then. Cover. Simmer for 15 mins till the sauce has thickened and the mince is cooked.
While the lamb keema cooks, tip the rice into a small pan. Pour in 400ml boiling water. Cover. Bring to the boil. Turn the heat right down. Simmer for 6-8 mins till all the water is absorbed. Take off the heat. Set aside, lid on, for 4 mins.
Take the lid off the lamb keema. Add the broccoli. Simmer, uncovered, for 5 mins to just cook the broccoli. Taste the keema and season if you think it needs it. Serve with the rice.
You can add your broccoli stalk to juices, or thinly slice it for salads or stir-fries.