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Bring water to a rolling boil in a large pot.
Add the prepared Brussels sprouts and cook, covered, for 3-4 minutes.
Take the Brussels sprouts out of the water while they still retain their color and cut them into quarters.
Heat the ghee in a pan or wok until it is clear.
Add the cumin and almonds and toast for 2-3 minutes until they brown lightly.
Add the Brussels sprouts, season, and sauté for 2-3 minutes.
Add the lemon juice, toss and serve with a grain of your choice.
(Serves 2 as a side-dish)
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