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