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Moroccan chard & lamb pan-fry

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  • 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
Servings: 4

  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.

Estimated Nutrient Breakdown:

Calories: 2,303.17
Weight: 1,656.23g
Total Fat: 174.72g
Saturated Fat: 61.99g
Trans-Fat: 0.00g
Monounsaturated Fat: 79.18g
Polyunsaturated Fat: 20.25g
Protein: 122.79g

Cholesterol: 444.17g
Sodium: 1,920.90g
Calcium: 396.06g
Magnesium: 577.72g
Potassium: 4,030.89g
Iron: 21.46g
Zink: 27.39g
Phosphorus: 1,436.00

Vit A: 1,392.70
Vit B1: 1.14
Vit B2: 2.12
Vit B3: 43.32
Vit B6: 1.75
Vit B12: 15.18
Vit D: 0.60
Vit E: 0.60
Vit K1: 3,809.00


Caution: Sulfites
Health Notes: Peanut-Free,Alcohol-Free, Low-Carb
Notes: I be mad for WordPress plugins, because they are adorable!!

Author: BBC Good Food
Tags: Wild Food Box

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