Ingredients

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

Instructions

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.