This is a great hearty meal, with tender lamb and orzo pasta that adds an interesting texture to the stew.
The recipe is adapted from Slow Stoppers by Good Housekeeping.
Ingredients:
1 tbsp vegetable oil
1 kg diced lamb (leg or shoulder), excess fat trimmed
2 red onions, finely sliced
1 tbsp dried oregano
1 tsp ground cinnamon
400 g tin chopped tomatoes
1.2 l vegetable stock
200 g orzo pasta
50 g pitted black olives, roughly chopped
Large handful fresh parsley, roughly chopped
Method:
Heat the oil in a large pan and brown the lamb pieces (do this in batches to avoid the meat sweating).
Once all the meat is browned, lift out and set aside on a plate.
Return the pan to the heat and add the onions. Cook gently for 10 min until softened.
Stir in the oregano and cinnamon.
Cook for 1 min, then stir in the tomatoes, stock and browned lamb.
Cover and simmer for 1,5 hours, stirring occasionally, or until the lamb is tender.
Stir the orzo into the pan and cook, uncovered, for a further 10-12 min or until the orzo is tender.
Next stir in the olives and most of the parsley.
Check the seasoning.
Note: Once the orzo is tender, it will continue to swell on standing. If you're not serving it immediately, add a little extra water until the desired consistency is reached.
Garnish with the remaining parsley, serve hot and enjoy!
Bon Appetit!
