Moroccan chard & lamb pan-fry

Moroccan chard & lamb pan-fry

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins Ready in 30 minutes

Skill level

Easy

Servings

Serves 4

A quick, exotic one-pan dish

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
438
protein
38g
carbs
12g
fat
27g
saturates
10.04g
fibre
0.8g
sugar
7.7g
salt
1g

Ingredients

  • 1 bunch chard
  • 1oz olive oil
  • 600g diced shoulder of lamb
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 1 tsp each ground turmeric, cumin seeds, coriander seeds
  • pinch chilli flakes
  • 400ml stock, lamb or chicken
  • handful raisins
  • handful toasted pine nuts

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Method

  1. Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.
  2. Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

Recipe from Good Food magazine, April 2006

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Comments

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cookiecat's picture
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Husband cooked this for tea tonight. Extremely tasty and useful for using our crop of chard. Highly recommend.

furcoat's picture
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Quick, easy and very tasty - and something else to do with all that veg bag chard! Was serving three hungry people so served with harisa couscous to make it a but more of a meal.

nashbolt's picture
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Sorry, forgot to rate

nashbolt's picture
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I used chicken thighs and spinich and thought it was very tasty. I cooked it for longer than the recommended time to allow the chicken to become more tender.

karlhodge's picture
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Found this recipe after a big bag of chard arrived in my veg box. Used beef instead of lamb. I don't eat meat but my girlfriend enjoyed it very much.

annabelvermeil's picture
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l have tried it with salmon instead of lamb. Very good also!

beclam's picture

I made this tonight and it was delicious

pigletta's picture

I have made this twice using pak choi but I will try spinach in future. Very easy and very tasty.

yasmin70's picture
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Delicious. No need for the olive oil. The lamb cooks in its own fat. I use spinach rather than chard.

annette2's picture
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I don't know why this recipe hasn't been rated before. I've made it several times and it is always delicious. I prefer spinach instead of chard and leave it to simmer for a bit longer so that the lamb is really tender

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