Moroccan chard & lamb pan-fry recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan chard & lamb pan-fry Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Moroccan chard & lamb pan-fry.



A quick, exotic one-pan dish



Easy

Serves 4

Prep 10 mins

Cook 20 mins

Ready in 30 minutes

Freezable



Ingredients



1 bunch chard

1 oz 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



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.



Try



Stir-frying chard

Try stir-frying chard with ginger and garlic and serving it drizzled with soy sauce.



Nutrition per serving



438 kcalories, protein 38g, carbohydrate 12g, fat 27 g, saturated fat 10.04g, fibre 0.8g, sugar 7.7g, salt 1 g



Recipe from Good Food magazine, April 2006.




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