Saturday, 24 December 2011

Lamb Stew with Orzo









Lamb Stew with Orzo


500g lamb shoulder
2 shallots, thinly sliced
1 tsp dried oregano
1/8 tsp ground cinnamon
1/2 cinnamon sticks
250g can chopped tomatoes
2 cups vegetable stock
200g orzo
freshly grated parmigiano


Heat oven to 180C. 
Cut the lamb into chunks, then spread over an oven-proof casserole dish. 
Add the onions, oregano, cinnamon sticks and ground cinnamon and mix well. 
Bake, uncovered, for 45 minutes, stirring halfway.

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

Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 minutes stirring halfway through. The orzo should be cooked and the sauce thickened. 

Sprinkle with grated parmigiano.