Moroccan Chard and Lamb Pan-Fry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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.
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