Moroccan Chard & Lamb Pan-fry

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pull the chard leaves from the stalks. Finely chop the stalks and roughly shred the leaves, keeping them separate.

2. Heat the olive oil in a large frying pan over medium-high heat. Brown the diced lamb in batches for about 5 minutes until golden, then set it aside.

3. Lower the heat to medium. Add the sliced onion and chopped chard stalks and cook for 4 minutes until softened.

4. Add the sliced garlic, ground turmeric, cumin seeds, coriander seeds and chilli flakes. Stir for 1 minute until fragrant.

5. Return the lamb and any juices to the pan. Pour in the stock, add the raisins, and simmer gently for 8 minutes until the lamb is cooked through and the sauce has reduced slightly.

6. Check that the thickest pieces of lamb reach 145°F (63°C). Stir in the shredded chard leaves and cook for 2 minutes until wilted.

7. Take the pan off the heat and let it rest for 3 minutes before serving.

8. Scatter the toasted pine nuts over the lamb and chard and serve warm.