37g protein, 24g fat, 15g carbs
5g organic butter, ghee or coconut oil
100g white onion, finely chopped
180g diced lamb leg, visible fat
removed (or use low fat plant-based mince)
1 garlic clove, finely chopped
2 green chillis (optional)
1/2 tsp ground turmeric
1 tsp ground coriander
1/2 tsp garam masala
80g broccoli, cut into florets
small handful chopped coriander (optional)
1) Melt the butter, ghee or oil in a large saucepan over gentle heat. Sauté the onion for 3 minutes, stirring frequently.
2) Add the lamb/mince and fry gently for 5-6 minutes, stirring occasionally to brown all over. Add the garlic, chillis, and spices. Stir well to coat the meat in the spices. Cover and simmer for 15-20 minutes.
3) Around 5-10 minutes before the end of cooking time, bring a saucepan of lightly salted water to the boil. Add the broccoli and reduce to a gentle simmer. Cook for around 3-5 minutes depending on whether you prefer the broccoli al dente or soft.
4) Drain the broccoli. Sprinkle the coriander over the sauce and serve.