Mediterranean Lamb with Chard

march 2009 polytunnel peas beans chard (Copy)Mediterranean Lamb with Chard
Serves 3 to 4

Ingredients
1 bunch chard
1oz olive oil
500g diced lean lamb
1 onion, sliced
2 garlic cloves, sliced
1 teaspoon each ground turmeric, cumin seeds, and coriander seeds
400ml stock, vegetable or chicken
2 ounces raisins or golden sultanas
2 ounces pine nuts

Recipe
Strip the chard leaves from the stalks and discard the stalks. Wash then roughly shred the leaves.

Heat the oil in a frying pan and cook the lamb for 5-6 minutes over a high heat until browned. Add the onion, garlic, and spices and continue to cook for 3-4 minutes on a lower heat until the onion is softened.

Pour over the stock, add in the raisins or sultanas, stir well then simmer for 3-4 minutes.

Add the chard leaves and simmer for a further 2 minutes.
Season and serve scattered with the nuts.

Suggestions
Try with grated fresh ginger root, added with the chard at the end
Try with flaked almonds instead of pine nuts

Related posts