Moroccan chard & lamb pan-fry

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• Annette

  09 April 2008

  Annette commented on this recipe

  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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• Annette

  09 April 2008

  Annette rated this recipe

  

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• sal70

  25 April 2008

  sal70 rated and commented on this recipe

  

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

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• Claire

  23 July 2008

  Claire commented on this recipe

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

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• Beclam

  17 April 2009

  Beclam commented on this recipe

  I made this tonight and it was delicious

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• Annabel

  09 October 2009

  Annabel rated and commented on this recipe

  

  l have tried it with salmon instead of lamb. Very good also!

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• jenny read

  16 February 2010

  jenny read rated this recipe

  

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• Karl

  04 September 2010

  Karl commented on this recipe

  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.

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• Karl

  04 September 2010

  Karl rated this recipe

  

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• Nina

  19 February 2012

  Nina commented on this recipe

  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.

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• Nina

  19 February 2012

  Nina rated and commented on this recipe

  

  Sorry, forgot to rate

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• furcoat

  25 June 2012

  furcoat rated and commented on this recipe

  

  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.

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• cookiecat

  15 August 2012

  cookiecat rated and commented on this recipe

  

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

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• Harvey

  15 June 2013

  Harvey commented on this recipe

  Followed the recipe exactly. Sauce and chard really tasty but I was disappointed with the lamb which I found to be a bit tough. Anyone got suggestions for haw to make it more tender.i rarely cook lamb.

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• Harvey

  15 June 2013

  Harvey commented on this recipe

  Followed the recipe exactly. Sauce and chard really tasty but I was disappointed with the lamb which I found to be a bit tough. Anyone got suggestions for haw to make it more tender.i rarely cook lamb.

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• Harvey

  15 June 2013

  Harvey rated this recipe

  

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Ingredients

• 1 bunch chard
• 1 oz 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Ingredients

• 1 bunch chard
• 1 oz 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

Per serving

438 kcalories, protein 38g, carbohydrate 12g, fat 27 g, saturated fat 10.04g, fibre 0.8g, sugar 7.7g, salt 1 g

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