Moroccan chard & lamb pan-fry

• bunch chard↗1
• olive oil↗1 1
• diced shoulder of lamb600g g
• onion↗1

  sliced

• garlic cloves↗2

  sliced

• each ground turmeric↗1 tsp tsp

  cumin seeds, coriander seeds

• pinch chilli flakes↗
• stock400ml ml

  lamb or chicken

• raisins↗handful

  handful

• toasted pine nuts↗handful

  handful

Step-by-step instructions

1. 1

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

2. 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.