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Moroccan chard & lamb pan-fry

Moroccan chard & lamb pan-fry

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(9 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

  • kcalories438
  • fat27g
  • saturates10.04g
  • carbs12g
  • sugars7.7g
  • fibre0.8g
  • protein38g
  • salt1g
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Ingredients

  • 1 bunch chard
  • 1oz 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

    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

    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
  • 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.

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Comments (11)

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
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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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