Moroccan chard & lamb pan-fry

Moroccan chard & lamb pan-fry

  • Rating: 4 out of 5.19 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 30 minutes
  • Easy
  • Serves 4

A quick, exotic one-pan dish

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal438
fat27g
saturates10.04g
carbs12g
sugars7.7g
fibre0.8g
protein38g
low insalt1g
Advertisement

Ingredients

Method

  • STEP 1

    Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.

  • STEP 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 TIPS
STIR-FRYING CHARD

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

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.19 ratings
Advertisement
  • Pasta Evangelists deal

    New! Good Food Daily Deal: Restaurant quality pasta at home from just £7.

    Get offer
Advertisement

Sponsored content