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Ingredients

Method

  • STEP 1

    Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.

  • STEP 2

    Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.

  • STEP 3

    Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.

RECIPE TIPS
FANCY A SIDE DISH?

Olive, caper & feta salad:

Tear 1 romaine lettuce into a large bowl. Scatter

over 1 thinly sliced small red onion, ½ cucumber,

peeled and cut into chunks, a good handful of

kalamata olives and 2 tbsp capers. Whisk together

1 tbsp red wine vinegar with 3 tbsp olive oil,

drizzle over, then top with 100g crumbled feta.

KNOW-HOW: ORZO

The Italian word orzo means barley. When cooked,

it has a texture similar to risotto rice. Look for it in

the specialist sections of supermarkets, or in Greek,

Italian and Middle Eastern delis. It can go by a variety

of other names including puntaletti and romarino. If

you can’t find it, use another small pasta, like trofie.

MARY SAYS...

Relaxed, easy

entertaining is

always top of

my list. Simply

put the dish in

the centre of the table for

everyone to help themselves.

Add some good crusty bread

and side salad, and you have

a real feast

TO FREEZE

Freeze at the end of step 2. Defrost in the fridge

overnight, then return to the casserole and bring

slowly to the boil. Add a little water if it looks dry.

Stir in the orzo, cover and bake for 20 mins.

Recipe from Good Food magazine, April 2008

Goes well with

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