Moroccan recipe for 4 people, takes only 20 mins; recipe has chard, olive oil, lamb, onion, garlic clove, turmeric, chilli flakes, stock, raisin and pine nut.
Moroccan chard & lamb pan-fry
Course: Moroccan
Servings
4
servings
Prep time
10 mins
Ingredients
- Chard: 1 bunch chard
- Olive Oil: 1oz olive oil
- Lamb: 600g diced shoulder of lamb
- Onion: 1 onion, sliced
- Garlic Clove: 2 garlic cloves, sliced
- Turmeric: 1 tsp each ground turmeric, cumin seeds, coriander seeds
- Chilli Flakes: pinch chilli flakes
- Stock: 400ml stock, lamb or chicken
- Raisin: handful raisins
- Pine Nut: handful toasted pine nuts
Directions
- 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 saute 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.
