A stir-fry of broccoli and lamb from Tender: A Cook and His Vegetable Patch (page 116) by Nigel Slater

  • spring onions
  • broccoli
  • coriander leaves
  • garlic
  • limes
  • groundnut oil
  • minced lamb
  • red chiles
  • Thai fish sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • happyeater on October 30, 2013

    Very tasty but actually need even more chilis and more sauce. The proportions on the sauce should be 2 T each fish sauce and sugar and 4 tsp lime juice. Great with ground lamb; bland with ground turkey.

  • Emily Hope on December 06, 2010

    This was surprisingly tasty. I used a pound of ground lamb (rather than 300 grams) and more broccoli than specified, and added extra lime juice/fish sauce to compensate. Quite good as a one-dish meal over steamed rice with some hot chili sauce on the side. Put chunks of avocado on top of the leftovers the next day; this was also good. This recipe would also be good with ground pork.

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