Today I had some lamb left in the fridge and very few groceries. So I found this great recipe on the internet, to try. The result was a delicious dish, full of intense flavours.
Ingredients (serves 6):
1 kg diced lamb (leg or shoulder)
2 red onions, finely sliced
1 tbsp dried oregano
1 tsp ground cinnamon
400gr chopped tomatoes (tinned ones are fine)
1.2 litres vegetable stock (see here for recipe)
200gr orzo pasta
2 tbsps olive oil
large handfull freshly chopped parsley
1) Heat the oil in a large casserole dish or pan and brown the lamb pieces (you can do this in batches to avoid the meat sweating). Once the meat is browned, lift out and set aside on a plate.
2) Return the casserole to the heat and add the onions. Cook gently for 10 minutes until softened (add a little water if the casserole looks too dry).
3) Stir in the oregano and cinnamon. Cook for one more minute.
4) Stir in the tomatoes, vegetable stock and browned lamb.
5) Cover and simmer for about 85 minutes, stirring occasionally, or until the lamb is tender.
6) Stir the orzo into the casserole and cook, uncovered, for a further 10-15 minutes or until the orzo is tender. Stir occasionally to ensure the orzo does not stick.
7) Next stir in the parsley. Check for seasoning and serve immediately.
- 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.
- You can also freeze it by preparing it up to stage 5. Then leave to cool completely, transfer it into a freezer-proof container, cover and freeze up to three months. To serve, defrost overnight in the fridge. Reheat gently in a large pan and complete recipe.
- You can also add olives.