One-pot lamb with orzo pasta
|1 kg||stewing lamb — cubed|
|2||onions — thinly sliced|
|1 tsp||dried oregano|
|1/2 tsp||ground cinnamon — ground|
|3||cinnamon — sticks|
|400 ml||tinned tomatoes — chopped|
|1/2 tsp||dried chilli flakes — optional|
|1.2 l||stock — vegetable or chicken, hot|
|400 g||orzo pasta|
|parmesan cheese — grated|
|fresh parsley — finely chopped|
Preheat oven to 180 ° C.
Mix the lamb, onions, ground cinnamon, oregano, olive oil and cinnamon stick in a large, wide casserole pot.
Bake in the oven, uncovered, for 40 minutes, stirring once halfway. Add the chopped tomatoes, stock and chilli flakes (if using.)
Cover tightly and return to the oven for 90 minutes.
Take the cinnamon sticks out and add the orzo, stir and return to the oven for another 10 minutes.
Give the pot a good stir, making sure the orzo hasn’t stuck to the bottom and return to the oven for a final 10 minutes.
Give everything a final stir, cover the pot and allow to rest for 10 to 20 minutes before serving. This will allow the pasta to absorb all the flavour.
Alternatively this dish can be made in advance and reheated before serving, just add a splash of hot water whilst reheating. Check for seasoning before serving
Garnish with freshly grated Parmesan and chopped flat-leafed parsley and serve with a simple rocket salad. Also great with some toasted pita or flatbread.
Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.
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