Moroccan chard & lamb pan-fry

Moroccan chard & lamb pan-fry

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(18 ratings)

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


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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  • 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



    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



    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 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


  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, questions and tips

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Vexed77's picture
10th Jun, 2020
With tweaks, delicious. Lamb and onions etc cooked as per recipe and then into the slow cooker for about 4 hours. Due to comments re flavour lacking, added worcestershire sauce, tobasco and chutney (my go to when something tastes a bit flat) and some fragrant ras el hanout. Served with cumin cauliflower rice. Lovely.
Robin Sutherland's picture
Robin Sutherland
3rd May, 2020
Tasty enough and very quick and easy, however, the sauce is very thin and the lamb is tough when cooked so quickly. Might makes it again with some tweaks - Slow cook the lamb and thicken the sauce.
22nd Jan, 2019
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.
20th Oct, 2017
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.
1st Dec, 2016
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
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.
15th Feb, 2017
Was it Moroccan Egg & Chips? Sounds delicious! :)
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.
15th Aug, 2012
Husband cooked this for tea tonight. Extremely tasty and useful for using our crop of chard. Highly recommend.
25th Jun, 2012
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.


24th Apr, 2020
How big is a ‘bunch’ of chard?
Esther_Deputyfoodeditor's picture
28th Apr, 2020
Hey, Esther from the cookery team here! Around 200-250g grams. Thanks for your question!
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