Lamb Keema

Method

1. Heat a wide pan or kadai over medium-high heat and add the ground lamb, breaking it apart with a spatula, cooking for about 5 minutes until browned and the fat has rendered.
2. Push the lamb to the side of the pan, add the chopped onion and diced tomatoes to the center, and cook for 4 minutes until the tomatoes break down into a thick sofrito-like base.
3. Sprinkle the garam masala over the mixture and stir everything together, allowing the spices to bloom in the pan drippings for 1 minute.
4. Add the broccoli florets to the pan, stir well to coat them in the spiced lamb mixture, and cook for 4 minutes until the broccoli is tender but still has a slight bite.
5. Taste and adjust seasoning if needed, then remove from heat and let the keema rest for 1 minute before serving hot across 4 portions.