Moroccan Chard and Lamb Pan-Fry

Submitted by Ppaperdoll

"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."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 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
• raisins
• pine nuts

directions

1. Strip chard leaves from the stalk. Cut stalk into batons and roughly chop the leaves. Set aside separately.
2. Heat oil in a saute pan and fry the lamb 5-6 minutes on high heat until browned.
3. Add onion, garlic, chard stalks and spices and continue to cook 3-4 minutes until chard has softened.
4. Pour over the stock and scatter in the raisins. Simmer 4-5 minutes.
5. Wilt chard leaves through the stock and season to taste. Scatter pine nuts over to serve.