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Curried Ground Lamb With Quinoa, Swiss Chard, and Fiddle Ferns

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Anna Silvani-Morrison

"Awesome combination of a few of my favorite spring ingredients....lamb, swiss chard, and fiddle ferns!"
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1 h servings 383 cals
Original recipe yields 5 servings

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  1. Bring a pot of water to a boil; cook fiddlehead ferns in the boiling water until tender, about 5 minutes. Drain.
  2. 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.
  3. 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.
  4. 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.


  • Cook's Note:
  • If you don't have lamb stock, beef will do.

Nutrition Facts

Per Serving: 383 calories; 8.8 g fat; 36.3 g carbohydrates; 34.8 g protein; 30 mg cholesterol; 1690 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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