It had meat, & vegetables & pasta all in one dish & we'd add some Parmesan on top & Leesey & I would gobble it up! Luckly my new hubby, Ric, and our son, Jonah, also love this dish, but I have to swap out the pasta for either buckwheat kernels or cauliflower rice instead, due to intollerances.
What you will need:
- 500gr of lamb cut in largish chunks or shanks
- 300ml of tomatoes, chopped or grated (I usually use a tin of roma tomatoes)
- 200gr of orzo pasta
- 1 tbsp of tomato paste
- 1 onion
- 3 cloves of garlic
- 100ml of olive oil
- Salt and pepper to taste
- Pinch of cinnamon
- Pinch of sugar
- 150gr of kefalotiri cheese or parmesan
What to do:
Stove top Option
1) Place the diced meat, or lamb shanks, into the frypan with some olive oil, garlic, salt & pepper & mix it well to coat it. Brown the lamb on all sides.
2) Add the tin of chopped tomatoes, tomato paste and 2 cups of water and let it cook for approx 30min.
3) Remove the meat & add approx 5 more cups of water and bring it to the boil.
4) Add the pasta and let it boil for 15min.
5) Return the meat to the pan & stir well - if there is only a little liquid left, you will need to add more water, as the pasta will continue to absorb it and this dish should be quite moist.
Start with preheating your oven to 170oC, then turn to your hob. Chop the onion finely and soften it with some olive oil and the garlic cloves. Add the meat to brown, once you have coloured the meat evenly on all sides add a bit of warm water to half cover the ingredients in your pan and let it boil for 10-15 minutes.
Make sure that all the ingredients are at hand and your oven is warmed up. Pour everything out into the pot now: Onion, garlic, beef and its juices, olive oil, grated tomatoes and tomato paste, sugar and a little warm water to cover. It sounds very messy but will actually turn out delicious. Mix your ingredients well and cover with foil. It should take approximately one hour to an hour and a half for the meat to soften. Keep on checking after the first 50 minutes. Once you are satisfied with the softness of your meat it’s time to add the orzo. This takes no more than 15 minutes, and you will need to be around to give it the occasional stir and perhaps add some more water if needed.