This post is inspiration to a simple but hearty lunch or dinner. Lamb patties fried in the cast iron pan served with broccoli purée. The recipe for the purée you’ll find below.
The minced lamb meat is simply formed into patties while the cast iron pan is heating up.
In the small pan there is fried brown onions, very yummy to the purée and lamb patties. Let them fry in coconut oil at a low temperature until they have browned. Don’t be tempted to put the temperature up, low temperature gives the best result.
- Broccoli, fresh or frozen
- Coconut cream
- Bone broth
- Salt & pepper
- Click of butter
Put all the ingredients in a pot, the coconut cream and bone broth should not cover the broccoli because that will make soup out of it. My guideline is to cover 2-3 cm of the bottom of the pot, but the measure is of course depending the size of the pot and amount of broccoli. Let it boil until the broccoli is soft enough to mix into a purée. Add a click of butter, salt and pepper to taste.
Some wonderful bright red tomato find its way to the plate as well!
/Cecilia & Magnus