Moroccan chard & lamb pan-fry
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 30 minutes
- Easy
- Serves 4
Skip to ingredients
- 1 bunch chard
- 1 olive oil
- 600g diced shoulder of lamb
- 1 onionsliced
- 2 garlic clovessliced
- 1 tsp each ground turmericcumin seeds, coriander seeds
- pinch chilli flakes
- 400ml stocklamb or chicken
- handful raisins
- handful toasted pine nuts
Nutrition: per serving
- kcal438
- fat27g
- saturates10.04g
- carbs12g
- sugars7.7g
- fibre0.8g
- protein38g
- salt1glow
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.
