Moroccan Chard & Lamb Pan-Fry

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

Preparation

Serves 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.