Moroccan chard Recipe

Moroccan chard


  • 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


  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 saute 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.
Prep. Time: 10 minutes
Cook Time: 20 minutes
Serves: 4 people
Difficulty: Easy
Cuisine: Moroccan
Main Ing.: Vegetables
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