Greek lamb with orzo
Method
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Heat the oil in a large casserole dish over a medium heat and fry the lamb pieces until browned on all sides. Remove the meat from the pan with a slotted spoon and set aside.
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Stir the onion and garlic into the casserole dish. Fry for 10 minutes, or until soft. Then add the bay leaves and anchovy fillets and cook for a further 2-3 minutes
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Return the lamb to the dish. Add the tomatoes, cinnamon, stock and bring to the boil. Cover with a lid and simmer for two hours.
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Add the orzo and cook for a further 20 minutes.
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Finally stir in the sherry vinegar and fresh herbs. Serve with Greek-style yoghurt and flatbread.
Ingredients
- 1 tbsp vegetable oil
- 1kg/2lb 4oz lamb shoulder, cut into large chunks
- 1 onion, sliced
- 2 garlic cloves, sliced
- 2 bay leaves
- 4 anchovy fillets
- 1 x 400g/14 oz can chopped tomatoes
- 1 tbsp ground cinnamon
- 500ml/17fl oz chicken stock
- 200g/7oz orzo pasta
- 1 tbsp sherry vinegar
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh rosemary
To serve
- Greek-style yoghurt
- flatbread
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