MOROCCAN CHARD & LAMB PAN-FRY
A quick, exotic one-pan dish
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 438 calories, Fat 27 grams fat, SaturatedFat 10.04 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7.7 grams sugar, Fiber 0.8 grams fiber, Protein 38 grams protein, Sodium 1 milligram of sodium
MOROCCAN CHARD AND LAMB PAN-FRY
Swiss chard is a leafy green that can be used in place of spinach for cooking. I was pleased to find this recipe in Delicious magazine, that calls for it specifically and uses both leaves and stalks.
Provided by Ppaperdoll
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Strip chard leaves from the stalk. Cut stalk into batons and roughly chop the leaves. Set aside separately.
- 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.
- 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.
Nutrition Facts : Calories 463.2, Fat 36, SaturatedFat 14.4, Cholesterol 108, Sodium 298.7, Carbohydrate 7.7, Fiber 2.3, Sugar 2.3, Protein 27.1
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