This is a whole meal in one pot, warming and satisfying.
Serves 4.
Ingredients:
1 kg lamb shoulder, trimmed of fat and cut into 2 inch cubes.
3 tablespoons olive oil
2 red onions, finely chopped.
1 cinnamon stick
2 carrots, peeled and diced into 1cm cubes
1 celery stick, chopped finely
2 tablespoons tomato puree
250ml red wine
400g tinned chopped plum tomatoes
1 teaspoon sugar
Cold water
2 teaspoons salt and freshly ground black pepper
250g orzo pasta
125g feta, chopped into 1 cm cubes
1 tablespoon freshly chopped parsley (optional).
Method:
Take a large heavy bottomed casserole dish and add 2 tablespoons of the olive oil. Place over a medium to high heat, then add the meat in batches, browning on all sides. Remove from the pan and set aside.
Turn down the heat to medium and add the onion, cinnamon stick, celery and carrot. Cook for around 5 to 7 minutes until soft and just starting to brown. Add the tomato purée and cook through for about a minute. Then add the red wine and cook for a further 4 minutes until reduced by half. Return the meat to the pan and stir through.
Add the chopped tomatoes, sugar, salt and freshly ground pepper. Add enough cold water to cover the meat then simmer for around 45 to 55 minutes until the meat is tender. Stir occasionally and check that the stew is not too dry, adding more water if needed.
Whilst the meat is cooking, take a shallow frying pan and add the remaining oil over a medium heat. Add the orzo pasta and fry for 3 to 4 minutes until it starts to take on a golden colour.
Heat the oven to Gas Mark 4, 400°F, 200°c/180° fan. Take a large casserole dish and place the meat and sauce in the bottom, then add the pasta. Stir through and ensure that there is enough liquid for the pasta to absorb. Cover with foil then cook in the oven for 30 minutes.
Remove the foil, stir through and add a little more water it needed, then cover and cook for a further 15 minutes.
Remove from the oven, add the feta cheese and stir through. Add freshly chopped parsley on top if desired.