Lamb Giouvetsi with Orzo, Tomato and Cinnamon
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Ingredients
- 600 g diced lamb shoulder
- 1 onion
- 3 garlic cloves
- 800 g tinned chopped tomatoes
- 250 g orzo
- 1 cinnamon stick
- 2 bay leaves
- 3 tbsp olive oil
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 728 kcal
- Protein
- 36.1 g
- Carbohydrate
- 55.1 g
- of which sugars
- 10.3 g
- Fat
- 40.1 g
- of which saturates
- 14.6 g
- Fibre
- 5.1 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3). Finely chop the onion and crush the garlic.
- 2
Heat the olive oil in a large flameproof casserole and brown the lamb in batches, then set aside.
- 3
Add the onion to the pan and cook for 6 minutes, then stir in the garlic for 1 minute.
- 4
Return the lamb to the pan with the tinned chopped tomatoes, cinnamon stick, bay leaves and 400ml water. Season well.
- 5
Cover and transfer to the oven for 60 minutes until the lamb is tender.
- 6
Remove the cinnamon stick and bay leaves, stir in the orzo and 300ml boiling water, cover and return to the oven for 18 minutes until the orzo is tender.
- 7
Scatter with chopped parsley and serve.
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