Moroccan chard & lamb pan-fry
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
Ready in 30 minutes
A star rating of 4.5 out of 5.26 ratingsRate
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A quick, exotic one-pan dish
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
1 bunch chard
-
1 olive oil
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600g diced shoulder of lamb
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1 onion
sliced
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2 garlic cloves
sliced
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1 tsp each ground turmeric
cumin seeds, coriander seeds
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pinch chilli flakes
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400ml stock
lamb or chicken
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handful raisins
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handful toasted pine nuts
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Nutrition: per serving
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kcal438
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fat27g
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saturates10.04g
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carbs12g
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sugars7.7g
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fibre0.8g
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protein38g
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salt1g
low
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Method
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step 1
Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.
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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.
RECIPE TIPS
STIR-FRYING CHARD
Try stir-frying chard with ginger and garlic and serving it drizzled with soy sauce.
Recipe from Good Food magazine, April 2006
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A star rating of 4.5 out of 5.26 ratings
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