Moroccan chard & lamb pan-fry
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 30 minutes
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 bunch chard
- 1 olive oil
- 600g diced shoulder of lamb
- 1 onion, sliced
- 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
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.