A Stir-fry of Broccoli and Lamb

• broccoli a large handful of florets
• green onions 3
• garlic 3 plump cloves
• hot red chiles 2
• peanut oil 3 tablespoons
• ground lamb 10 1/2 ounces (300g)
• a lime
• nam pla (Thai fish sauce) 1 tablespoon
• sugar a teaspoon
• cilantro leaves a small handful

1. Blanch the florets of broccoli in boiling water for one minute.
2. Drain and set aside.
3. Chop the green onions, removing the darkest green leaves as you go.
4. Peel the garlic and chop it finely, then seed and chop the chiles.
5. Get the oil really hot in a shallow pan or wok, then cook the onions, garlic, and chiles until soft but not colored, moving them quickly round the pan as you go.
6. It will appear there is too much oil, but bear with me.
7. Add the ground lamb and let it color appetizingly.
8. It should go a rich golden color.
9. Add the drained broccoli.
10. In a small bowl, mix the juice of the lime with the nam pla and sugar.
11. Add to the hot pan and let sizzle briefly, scraping at the gooey stickings on the bottom of the pan and stirring them in as you go.
12. Check the seasoningyou may need a little saltand stir in the cilantro.

broccoli, green onions, garlic, hot red chiles, peanut oil, ground lamb, lime, fish sauce, sugar, cilantro

Taken from www.epicurious.com/recipes/food/views/a-stir-fry-of-broccoli-and-lamb-381495 (may not work)