Awesome combination of a few of my favorite spring ingredients....lamb, swiss chard, and fiddle ferns!
Provided by Anna Silvani-Morrison
Categories Meat and Poultry Recipes Lamb Ground
Time 1h
Yield 5
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil; cook fiddlehead ferns in the boiling water until tender, about 5 minutes. Drain.
- Heat a 9-inch cast iron skillet over medium-high heat. Cook and stir lamb in the hot skillet until browned and crumbly, 5 to 7 minutes. Add chard, carrot, celery, onion, and peas; cook, stirring occasionally, until chard is wilted and vegetables are softened, about 10 minutes.
- Mix lamb stock, quinoa, and curry powder into lamb mixture; cover and bring to a boil. Reduce heat to low and simmer until quinoa is tender and most liquid is absorbed, about 15 minutes.
- Remove skillet from heat and stir fiddlehead ferns and garlic into quinoa-lamb mixture; season with salt and pepper. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 263 calories, Carbohydrate 31.5 g, Cholesterol 30.3 mg, Fat 8.8 g, Fiber 5.2 g, Protein 15.6 g, SaturatedFat 2.9 g, Sodium 153.7 mg, Sugar 2.9 g
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