Swiss Chard Filled with Lamb

Swiss Chard Filled with Lamb

May 08, 2009
Ingredients:
  • 0.5 kilograms gound lamb
  • 1 chopped onion
  • chopped coriander
  • 1 teaspoons salt
  • 1 teaspoons paprika
  • 1.5 teaspoons cumin
  • 0.5 teaspoons baharat (spice)


Heat some oil in a frying pan, add the chopped onions and fry until golden. Meanwhile mix the ground lamb with the spices. When the onion is golden add the spiced lamb to the pan. While frying, crumble the lamb with a fork, so it wont form into lumps (just like making the sauce for Bolognese sauce). When the lamb is done, turn off the heat and let it cool.



Ingredients:
  • 20 swiss chard


Boil some water and get a big bowl. Chop off the white ends of  Swiss chard, put half of the amount in the bowl and cover it with boiling water. When the leaves are soft enough, take them out of the water. Cut the big leaves into two and leave the small ones whole. Put some lamb on a leaf, fold the ends and roll into a small fat cigar. When finished with half of the chard, boil some water for the other half. It's important not to blanch all the leaves at once so they won"t  get too soft or not soft enough.


You can use the chopped ends of the chard for soups. For example, When making a chicken soup, you can add them in the beginning and take them out before serving.





Ingredients:
  • 800 grams chopped tomatoes
  • 2 garlic cloves
  • 1 teaspoons coriander seeds


Heat some olive oil in a big cooking pot, toast the coriander seeds and the garlic cloves there for half a minute. Add the crushed tomatoes and a same amount if water. Bring the sauce to boil.

 

Here you can add about a cup or two of canned chick peas. They will add flavour to the dish.



When the sauce is boiling, put inside the pot the stuffed chard leaves, lower the heat and cook for twenty minutes. Serve hot with white rice.
 


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