MOROCCAN CHARD & LAMB PAN-FRY

Moroccan chard & lamb pan-fry image

A quick, exotic one-pan dish

Provided by Good Food team

Time 30m

Number Of Ingredients 10

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Ingredients

1 bunch chard
1 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

Steps:

Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.
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.

Nutrition Facts : Calories 438 calories, Fat 27 grams fat, SaturatedFat 10.04 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7.7 grams sugar, Fiber 0.8 grams fiber, Protein 38 grams protein, Sodium 1 milligram of sodium