Moroccan Chard & Lamb Pan-Fry Recipe

Moroccan Chard & Lamb Pan-Fry Recipe

How To Make Moroccan Chard & Lamb Pan-Fry

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 1 lb lamb meat, cut into thin strips
  • 1 bunch chard, stems removed and leaves chopped
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • Lemon wedges, for serving


  1. In a large pan, heat olive oil over medium heat. Add the sliced onion and minced garlic. Cook until onions are softened and lightly browned.

  2. Add the lamb strips to the pan and cook until browned on all sides.

  3. Sprinkle the cumin powder, paprika, turmeric, cinnamon, salt, and pepper over the lamb. Stir well to coat the meat with the spices.

  4. Add the chopped chard leaves to the pan and cook until wilted.

  5. Reduce the heat to low and let the dish simmer for about 15-20 minutes, until the lamb is cooked through and the flavors are well blended.

  6. Serve the Moroccan chard and lamb pan-fry hot, with lemon wedges on the side.


  • Calories : 320kcal
  • Total Fat : 18g
  • Saturated Fat : 5g
  • Cholesterol : 80mg
  • Sodium : 350mg
  • Total Carbohydrates : 7g
  • Dietary Fiber : 2g
  • Sugar : 2g
  • Protein : 30g
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