Prep 10 mins
Cook 20 mins
Swiss chard is a leafy green that can be used in place of spinach for cooking. I was pleased to find this recipe in Delicious magazine, that calls for it specifically and uses both leaves and stalks.
- 1 bunch swiss chard
- 1 tablespoon olive oil
- 600 g lamb shoulder, diced
- 1 onion, sliced
- 2 garlic cloves, sliced
- 1 teaspoon turmeric
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 1 pinch chili flakes
- 400 ml lamb stock or 400 ml chicken stock
- pine nuts
- Strip chard leaves from the stalk. Cut stalk into batons and roughly chop the leaves. Set aside separately.
- Heat oil in a saute pan and fry the lamb 5-6 minutes on high heat until browned.
- Add onion, garlic, chard stalks and spices and continue to cook 3-4 minutes until chard has softened.
- Pour over the stock and scatter in the raisins. Simmer 4-5 minutes.
- Wilt chard leaves through the stock and season to taste. Scatter pine nuts over to serve.