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

Curried ground lamb with quinoa, Swiss chard, and fiddlehead ferns is a flavorful and gluten-free meal for any day of the week.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 263 Calories

Ingredients

• salt and ground black pepper to taste
• ½ onion, chopped
• 1 stalk celery, chopped
• 2 tablespoons curry powder
• 2 cloves garlic, pressed
• 1 cup quinoa
• ½ cup frozen peas
• ½ pound ground lamb
• 1 cup fiddlehead ferns
• 4 cups chopped Swiss chard
• 1 carrot, cut into 1/4 inch rounds
• 2 cups lamb stock

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.