Soy and sesame lamb with asian greens

1.Heat half the oil in a large heavy-based saucepan over moderately high heat. Cook lamb, in batches, for 3 minutes each side or until browned. Transfer to a heatproof plate. Drain oil from pan; wipe clean with paper towels. Add sesame seeds to pan; cook and stir for 30 seconds or until golden. Transfer 3 teaspoons of the sesame seeds to a bowl.

2.Add kecap manis, sherry, garlic, crumbled stock cube, five spice powder and water to pan; cook and stir for 1 minute or until combined. Return lamb to pan. Bring to the boil. Reduce heat to low; simmer, covered, for 50 minutes or until lamb is tender. Using tongs, transfer to a bowl. Cover to keep warm. Bring sauce to the boil over moderate heat. Cook and stir for 5 minutes or until reduced slightly.

3.Heat a wok or large deep frying pan over high heat. Add remaining oil; swirl to coat surface. Add broccoli stems; stir-fry for 1 minute. Add broccoli leaves; stir-fry for 2 minutes or until just wilted. Divide rice, broccoli and lamb among serving plates. Drizzle with cooking liquid. Serve sprinkled with reserved sesame seeds.