Moroccan Chard and Lamb Pan-Fry Recipe

Name: Moroccan Chard and Lamb Pan-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Strip chard leaves from the stalk.
2
Cut stalk into batons and roughly chop the leaves.
3
Set aside separately.
4
Heat oil in a saute pan and fry the lamb 5-6 minutes on high heat until browned.
5
Add onion, garlic, chard stalks and spices and continue to cook 3-4 minutes until chard has softened.
6
Pour over the stock and scatter in the raisins.
7
Simmer 4-5 minutes.
8
Wilt chard leaves through the stock and season to taste.
9
Scatter pine nuts over to serve.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 bunch swiss chard, 1 tablespoon olive oil, 600 g lamb shoulder, diced, 1 onion, sliced, and more.

Yes, Moroccan Chard and Lamb Pan-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chard and Lamb Pan-Fry

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