I’m a massive fan of the one pot, a bit of chopping followed by the oven doing the work. Perfect comfort food and leftovers freeze really well, though sometimes need a bit of water adding when reheating.
1 kg of diced lamb
2 onions finely sliced
4 garlic cloves crushed
1 tbsp chopped oregano or 1 tsp dried
Good pinch of chilli flakes
1 tsp ground cinnamon
2 cinnamon stick, broken in half
2 tbsp olive oil
400g can chopped tomato
1.2l hot chicken or vegetable stock
freshly grated Parmesan,to serve
Heat oven to 180C/fan 160C/gas 4. Spread the lamb, wide casserole dish. Add the onions, oregano, chilli, cinnamon sticks, garlic, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
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.