Ingredients:

  • 1 bunch chard (about 300g/10.5 oz), separated into stalks and leaves
  • 30ml (1 fl oz/2 tablespoons) olive oil
  • 600g (1.3 lbs) diced shoulder of lamb, about 1-inch cubes
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • Pinch of chilli flakes (or more, to taste)
  • 400ml (13.5 fl oz) lamb or chicken stock
  • 50g (1/4 cup) raisins
  • 30g (1/4 cup) toasted pine nuts

Instructions:

  1. Strip the chard leaves from the stalks. Cut the stalks into batons (about 1/2 inch thick) and roughly shred the leaves. Keep the stalks and leaves separate.
  2. Heat the olive oil in a large sauté pan over high heat. Add the diced lamb and cook, stirring occasionally, until browned on all sides (5-6 minutes).
  3. Add the sliced onion, garlic, chard stalks, turmeric, cumin seeds, coriander seeds, and chilli flakes to the pan with the lamb. Cook, stirring frequently, until the onions soften and become translucent (3-4 minutes).
  4. Pour in the lamb or chicken stock and scatter in the raisins. Bring to a simmer, then reduce the heat and cook for 4-5 minutes, allowing the sauce to thicken slightly.
  5. Add the shredded chard leaves to the pan and stir until they wilt into the sauce (1-2 minutes). Season to taste with salt and pepper.
  6. Spoon the Moroccan lamb and chard into bowls and sprinkle with toasted pine nuts.