Moroccan Chard & Lamb Pan-fry
This warm and comforting chard and lamb dish is a tasty blend of flavors and textures. Tender pieces of lamb are cooked with aromatic spices, onions, garlic, and a hint of sweetness from raisins. The chard adds a nutritious and earthy element to the dish, and the toasted pine nuts sprinkled on top provide a delightful crunch. Enjoy this flavorful meal on a cozy evening for a satisfying and flavorful dining experience.
— Constant Cookbook
Ingredients
- 1 bunch chard
- 1 oz 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
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 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 438 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 10.04 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 7.7 grams sugar
- Fiber Content: 0.8 grams fiber
- Protein Content: 38 grams protein
- Sodium Content: 1 milligram of sodium
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