MOROCCAN CHARD AND LAMB PAN-FRY
Swiss chard is a leafy green that can be used in place of spinach for cooking. I was pleased to find this recipe in Delicious magazine, that calls for it specifically and uses both leaves and stalks.
Provided by Ppaperdoll
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Strip chard leaves from the stalk. Cut stalk into batons and roughly chop the leaves. Set aside separately.
- Heat oil in a saute pan and fry the lamb 5-6 minutes on high heat until browned.
- Add onion, garlic, chard stalks and spices and continue to cook 3-4 minutes until chard has softened.
- Pour over the stock and scatter in the raisins. Simmer 4-5 minutes.
- Wilt chard leaves through the stock and season to taste. Scatter pine nuts over to serve.
Nutrition Facts : Calories 463.2, Fat 36, SaturatedFat 14.4, Cholesterol 108, Sodium 298.7, Carbohydrate 7.7, Fiber 2.3, Sugar 2.3, Protein 27.1
MOROCCAN LAMB
This easy lamb stew comes together in just 45 minutes. Using dried fruit in savory dishes is traditional in Moroccan and Middle-Eastern cooking and adds a rich, sweet taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
- Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
- Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.
Nutrition Facts : Calories 371 g, Fat 13 g, Fiber 4 g, Protein 31 g
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