- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 438
- Carbohydrate Content: 12g
- Fat Content: 27g
- Fiber Content: 0.8g
- Protein Content: 38g
- Saturated Fat Content: 10.04g
- Sodium Content: 1g
- Sugar Content: 7.7g
Moroccan chard & lamb pan-fry Recipe
Moroccan chard & lamb pan-fry is a Moroccan recipe for 4 people, takes only 20 mins; recipe has chard, olive oil and lamb.
Ingredients
- Turmeric - 1 tsp each ground turmeric, cumin seeds, coriander seeds
- Garlic Clove - 2 garlic cloves, sliced
- Olive Oil - 1oz olive oil
- Onion - 1 onion, sliced
- Chilli Flakes - pinch chilli flakes
- Lamb - 600g diced shoulder of lamb
- Pine Nut - handful toasted pine nuts
- Raisin - handful raisins
- Stock - 400ml stock, lamb or chicken
- Chard - 1 bunch chard
Instructions
- 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.
