Moroccan Chard and Lamb Pan-Fry

• 1 bunch swiss chard
• 1 tablespoon olive oil
• 600 g lamb shoulder, diced
• 1 onion, sliced
• 2 garlic cloves, sliced
• 1 teaspoon turmeric
• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1 pinch chili flakes
• 400 ml lamb stock or 400 ml chicken stock
• raisins
• pine nuts

1. Strip chard leaves from the stalk.
2. Cut stalk into batons and roughly chop the leaves.
3. Set aside separately.
4. Heat oil in a saute pan and fry the lamb 5-6 minutes on high heat until browned.
5. Add onion, garlic, chard stalks and spices and continue to cook 3-4 minutes until chard has softened.
6. Pour over the stock and scatter in the raisins.
7. Simmer 4-5 minutes.
8. Wilt chard leaves through the stock and season to taste.
9. Scatter pine nuts over to serve.

swiss chard, olive oil, onion, garlic, turmeric, cumin, coriander seed, chili flakes, lamb stock, raisins, nuts

Taken from www.food.com/recipe/moroccan-chard-and-lamb-pan-fry-257740 (may not work)