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Moroccan chard & lamb pan-fry

Moroccan chard & lamb pan-fry

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Rating: 5 out of 5.19 ratings
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  • 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
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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.

Recipe from Good Food magazine, April 2006

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Overall rating

Rating: 5 out of 5.19 ratings
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