Moroccan chard & lamb pan-fry

Moroccan chard & lamb pan-fry

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(10 ratings)

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

Easy

Serves 4
A quick, exotic one-pan dish

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal438
  • fat27g
  • saturates10.04g
  • carbs12g
  • sugars7.7g
  • fibre0.8g
  • protein38g
  • salt1g
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Ingredients

  • 1 bunch chard
  • 1oz olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 600g diced shoulder of lamb
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, sliced
  • 1 tsp each ground turmeric, cumin seeds, coriander seeds
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • pinch chilli flakes
  • 400ml stock, lamb or chicken
  • handful raisins
  • handful toasted pine nuts

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.

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Comments (13)

nddpj00's picture
3.75

Added some cornflour as a previous comment suggested and thickened the sauce to a gravy consistency. Very nice. If you have time then cook the lamb for longer but nice all the same. Will be making again

Winequaffer's picture

This recipe was very simple and delicious. I made a few changes though. I replaced the lamb with a fried egg, missed out the herbs, fruit, nuts,vegetables and stock. I added chips.

allibish's picture

This recipe was very easy, although I agree with the comment made below regarding the timings. The lamb would be much more tender if left to cook for longer. Also, the "sauce" was more of a broth, it was quite runny so maybe next time I will add a little cornflour to thicken. This dish would work just as well with spinach if unable to get hold of chard.

cookiecat's picture
5

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

furcoat's picture
5

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
4

Sorry, forgot to rate

nashbolt's picture
4

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
4

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
5

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
5

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

annette2's picture
5

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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