canary chard

Moroccan chard and lamb pan-fry

Ingredients: 
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
Method: 

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.

 

Recipe from BBC Good Food.

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