Choose a new cookbook worth up to £28 when you subscribe to our magazine.
Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.
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.