Moroccan Chard and Lamb Pan-Fry

Time

Prep 10 min · Cook 20 min · 30 min total

Difficulty

easy

1. 1

   Strip chard leaves from the stalk. Cut stalk into batons and roughly chop the leaves. Set aside separately.

2. 2

   Heat oil in a saute pan and fry the lamb 5-6 minutes on high heat until browned. Add onion, garlic, chard stalks and spices and continue to cook 3-4 minutes until chard has softened.

3. 3

   Pour over the stock and scatter in the raisins. Simmer 4-5 minutes. Wilt chard leaves through the stock and season to taste. Scatter pine nuts over to serve.

   5 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.