1 bunch chard
1oz olive oil
500g diced lean lamb
1 onion, sliced
2 garlic cloves, sliced
1 teaspoon each ground turmeric, cumin seeds, and coriander seeds
400ml stock, vegetable or chicken
2 ounces raisins or golden sultanas
2 ounces pine nuts
Strip the chard leaves from the stalks and discard the stalks. Wash then roughly shred the leaves.
Heat the oil in a frying pan and cook the lamb for 5-6 minutes over a high heat until browned. Add the onion, garlic, and spices and continue to cook for 3-4 minutes on a lower heat until the onion is softened.
Pour over the stock, add in the raisins or sultanas, stir well then simmer for 3-4 minutes.
Add the chard leaves and simmer for a further 2 minutes.
Season and serve scattered with the nuts.
Try with grated fresh ginger root, added with the chard at the end
Try with flaked almonds instead of pine nuts