Stir-Fried Lamb with Broccoli

29 November 2014

Stir-Fried Lamb with Broccoli

Stir-Fried Lamb with Broccoli

29 November 2014
Prep Time
Cook Time
4-6 Person

I love Chinese stir-fry. They are quick to make, beautiful to look at and packed with flavors. These are the dishes where preparation takes more time than cooking. The whole process of gathering the ingredients, chopping, the smell, the shapes and then the cooking is like meditation. Stir-fry always makes me happy. Today I think I did a pretty good job of chopping. And also I need to mention here I had a new apprentice cook with me today, my young beautiful niece-in-law. While I was sipping away my Cabernet Merlot, she did a lot of the work. It was nice to have an understudy, and could boss away a little. She did mention that I was a bit strict, and made me wonder whether she is going to come back or not. Anyway, it was good as long it lasted.

Utensil/ Appliance

A large wok/ a round bottomed frying pan


Mutton: 350 g, boneless cut in to thin strips. The original recipe was with beef, but as you know Delhi is not a beef eater-friendly city, so I had to settle for the next best - the good old mutton of Delhi. Though I felt lamb would have been a better choice. I had to improvise on the stir fry.

Cornflour: 1 tbsp

Sesame oil: 1 tsp

Broccoli: 350 g cut into florets

Spring onions: 4 sliced diagonally

Carrot: 1 cut into matchstick strips

Garlic: 1 clove crushed

Ginger: 1 in cut into very fine strips

Meat stock: 120ml, I have used chicken (something is better than nothing)

Sauce: 2 tbsp soy sauce + 2 tbsp white wine (I used this instead of dry sherry) + 2 tsp brown sugar (I used this instead of soft light brown sugar)

Spring onion tassels to garnish. Remove the bulb, shred the tip and dip in chilled water for an hour.


Coat the mutton with the corn flour and stir-fry in the sesame oil for 3 minutes over medium to high heat. (In my case the mutton wasn't cooking in the 3 minutes that it was supposed to. So stir-fried and then pressure cooked to one whistle.) Take it out fro meh pan and keep aside. Add all the ingredients except for the sauce to the pan and cook in simmer under cover for 3 minutes. Uncover and cook stirring till all the stock dries up. Add the mutton and the sauce to the pan and cook, stirring continuously for another 3 minutes. Transfer to a warm dish and garnish with the tassel.