Moroccan chard & lamb pan-fry

Moroccan chard & lamb pan-fry

  • 1
  • 2
  • 3
  • 4
  • 5
(18 ratings)

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

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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
    Lamb

    Lamb

    laam

    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
    Onion

    Onion

    un-yun

    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

    Turmeric

    term-er-ik

    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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Vexed77's picture
Vexed77
10th Jun, 2020
5.05
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
3.05
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.
gb_babe
22nd Jan, 2019
5.05
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.
L_London
20th Oct, 2017
3.05
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.
nddpj00
1st Dec, 2016
4.05
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
Winequaffer
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.
redman22
15th Feb, 2017
Was it Moroccan Egg & Chips? Sounds delicious! :)
allibish
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.
cookiecat
15th Aug, 2012
5.05
Husband cooked this for tea tonight. Extremely tasty and useful for using our crop of chard. Highly recommend.
furcoat
25th Jun, 2012
5.05
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.

Pages

98vicmou
24th Apr, 2020
How big is a ‘bunch’ of chard?
Esther_Deputyfoodeditor's picture
Esther_Deputyfo...
28th Apr, 2020
Hey, Esther from the cookery team here! Around 200-250g grams. Thanks for your question!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?