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Lamb & Broccoli Recipe

Name: Indofusion Kitchen & Bars Lamb & Broccoli Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb bone-in lamb shoulder or leg, cut into 1-1.5 inch cubes; 4 cups broccoli florets (trimmed into bite-size pieces); 1 cup onion, finely chopped; 4 tbs garlic cloves, minced; 2 tbs fresh ginger, grated; 1 cup tomato, finely chopped (or 1/2 cup canned crushed tomato); 1 cup plain yogurt, beaten; 3 tbs vegetable oil or ghee; 1 tsp whole cumin seeds; 1 tbs ground coriander; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp garam masala; 1 tsp red chili powder (adjust to taste); 1 piece bay leaf; 0.25 cup fresh cilantro, chopped (for garnish); 1 tbsp fresh lemon juice; 1.5 tsp salt; 1 cup water or low-sodium broth; 1 cup long-grain basmati rice, rinsed until water runs clear; 1.5 cups water; 0.25 tsp salt; 1 tsp butter or oil (optional)

Inspired by Indofusion Kitchen & Bar

Time1h 5m

Serves4

Tender lamb with broccoli simmered in aromatic Indian spices and herbs. Served with rice

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Ingredients

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Lamb & Broccoli Curry

1 lb bone-in lamb shoulder or leg, cut into 1-1.5 inch cubes

4 cups broccoli florets (trimmed into bite-size pieces)

1 cup Onion, finely chopped

4 tbs Garlic cloves, minced

2 tbs Fresh ginger, grated

1 cup tomato, finely chopped (or 1/2 cup canned crushed tomato)

1 cup plain yogurt, beaten

3 tbs vegetable oil or ghee

1 tsp whole cumin seeds

1 tbs Ground coriander

1 tsp Ground cumin

1 tsp Ground turmeric

1 tsp Garam masala

1 tsp red chili powder (adjust to taste)

1 piece bay leaf

1/4 cup fresh cilantro, chopped (for garnish)

1 tbsp fresh lemon juice

1 1/2 tsp Celtic sea salt

1 cup water or low-sodium broth

Steamed Rice (to serve)

1 cup long-grain basmati rice, rinsed until water runs clear

1 1/2 cups water

1/4 tsp Celtic sea salt

1 tsp butter or oil (optional)

Method

Lamb & Broccoli Curry

Prep lamb

Pat lamb cubes dry with paper towels. Season lightly with 1/2 teaspoon of the salt and 1/4 teaspoon of the red chili powder; set aside for 10 minutes.

Cook aromatics

Heat oil or ghee in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add whole cumin seeds and bay leaf; toast 30 seconds until fragrant. Add chopped onion and cook, stirring occasionally, until soft and golden, about 8–10 minutes.

Add ginger & garlic

Add minced garlic and grated ginger to the onions and cook 1–2 minutes until raw aroma dissipates.

Brown the lamb

Increase heat to medium-high. Add lamb cubes in a single layer (work in batches if needed) and sear until browned on all sides, about 4–6 minutes. This helps develop flavor but does not need to cook the lamb through.

Spice the curry

Reduce heat to medium. Sprinkle in ground coriander, ground cumin, turmeric, remaining red chili powder, and remaining salt. Stir and cook 1 minute to bloom the spices.

Tomato & yogurt

Stir in chopped tomato (or crushed tomato) and cook 3–4 minutes until it softens. Remove pan from heat briefly and stir in beaten yogurt a little at a time to prevent curdling; return to heat and combine thoroughly.

Simmer lamb

Add water or low-sodium broth, bring to a gentle simmer, then reduce heat to low. Cover and simmer for 35–45 minutes, stirring occasionally, until lamb is tender. If using very tender lamb or smaller pieces, check at 25–30 minutes.

Add broccoli

When lamb is nearly tender (last 8–10 minutes of cooking), add broccoli florets to the pot, stir to combine, and cover. Cook until broccoli is bright green and just tender-crisp, about 6–8 minutes. If you prefer softer broccoli, cook an extra 2–3 minutes.

Finish

Stir in garam masala, chopped cilantro, and lemon juice. Adjust seasoning with additional salt or chili if needed. If curry is too thin, simmer uncovered a few minutes to thicken; if too thick, add up to 1/4 cup water.

Steamed Rice (to serve)

Rinse the basmati rice under cold water until the water is clear to remove excess starch. Drain well.

Combine rinsed rice, 1.5 cups water, 1/4 teaspoon salt, and optional butter or oil in a small saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 12–15 minutes, until water is absorbed and rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

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