Tuesday, July 16, 2013

Moroccan chard & lamb pan-fry recipe

Photo :  Moroccan chard & lamb pan-fry recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try  Moroccan chard & lamb pan-fry recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make  Moroccan chard & lamb pan-fry  .

A quick, exotic one-pan dish

Serves 4
Prep 10 mins
Cook 20 mins
Ready in 30 minutes


1 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


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

2. 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.


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

Nutrition per serving

438 kcalories, protein 38g, carbohydrate 12g, fat 27 g, saturated fat 10.04g, fibre 0.8g, sugar 7.7g, salt 1 g

Recipe from Good Food magazine, April 2006.

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