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Moroccan chard & lamb pan-fry

A quick, exotic one-pan dish

  • Prep: 10 mins
    Cook: 20 mins
    Ready in 30 minutes
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 438
  • Carbohydrates 12
  • Saturated Fat 10.04
  • Sugar 7.7
  • Protein 38
  • Fat 27
  • Fibre 0.8
  • Salt 1

Nutrition per serving

  • Calories 438
  • Carbohydrates 12
  • Saturated Fat 10.04
  • Sugar 7.7
  • Protein 38
  • Fat 27
  • Fibre 0.8
  • Salt 1

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

Tip

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

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.

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