Moroccan chard & lamb pan-fry

Moroccan chard & lamb pan-fry -

A quick, exotic one-pan dish.

Ingredients:

1 bunch chard
1oz 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.

Tip:
Stir-frying chard:
Try stir-frying chard with ginger and garlic and serving it drizzled with soy sauce.