Moroccan chard & lamb pan-fry

Moroccan chard & lamb pan-fry

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)
By
Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.
Print

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 1 year old; between 1 and 2 years old you will find it sold as…

  • 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.

  • Recipe Tip

    Stir-frying chard

    Try stir-frying chard with ginger and garlic and serving it drizzled with soy sauce.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
gb_babe
22nd Jan, 2019
5.05
This is lovely. I made it in the slow cooker adding the chard and pine nuts just before serving. It was lovely with brown rice. I left the onion out and added chives at the end.
L_London
20th Oct, 2017
3.05
Quite disappointing - lamb shoulder needs to be slow cooked, it was still grizzly. There is nothing in the recipe to thicken the the sauce so add flour or you will get a soup. Flavour okay, nothing special.
nddpj00
1st Dec, 2016
4.05
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
7th Jul, 2016
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.
redman22
15th Feb, 2017
Was it Moroccan Egg & Chips? Sounds delicious! :)
allibish
12th Feb, 2015
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
15th Aug, 2012
5.05
Husband cooked this for tea tonight. Extremely tasty and useful for using our crop of chard. Highly recommend.
furcoat
25th Jun, 2012
5.05
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
19th Feb, 2012
4.05
Sorry, forgot to rate
nashbolt
19th Feb, 2012
4.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?