- 1 bunch chard
- 1oz olive oil
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
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.
Stir-frying chardTry stir-frying chard with ginger and garlic and serving it drizzled with soy sauce.