Moroccan chard & lamb pan-fry

A quick, exotic one-pan dish

  • Prep:10 mins
    Cook:20 mins
    Ready in 30 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 438
  • fat 27g
  • saturates 10.04g
  • carbs 12g
  • sugars 7.7g
  • fibre 0.8g
  • protein 38g
  • salt 1g


  • 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


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


  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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