Moroccan Chard & Lamb Pan-fry

A quick, exotic one-pan dish

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Ingredients

• 1 bunch chard
• 1oz 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

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Instructions

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.

3. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4
   mins until softened.

4. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins
   to make a sauce.

5. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

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Recipe Tip

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

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This Recipe Can Be Seen Here

bon appetit