Greek lamb with orzo.

Now how typical this dish is compared to a lot of Greek recipes is one thing but it is a close interpretation of a dish that I had once. The thing that you have to remember is that you seem to get a lot of spice and herbs in Greek cooking so lots of flavour.

 
You will need

1 tbsp vegetable oil

1kg/2lb 4oz chunky diced lamb shoulder
1 onion
2 garlic cloves
2 bay leaves
4 anchovy fillets
400g/14 oz chopped tomatoes
1 tbsp ground cinnamon
500ml/17fl oz chicken stock
200g/7oz orzo pasta
1 tbsp sherry vinegar
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
1 tbsp chopped fresh rosemary
1 tbsp chopped oregano

Now if you have such a thing as a slow cooker then this is perfect for a slow long cook. Otherwise a long slow cook in the oven on or the stove top will do.

Start by heating the oil in a large casserole dish or sauce pan. Fry the lamb off until browned on all sides. Then add the onion and garlic, sliced into the dish. Fry this for about 10 minutes until the onions are soft. Then add the bay leaves and anchovy fillets and cook for a further 2-3 minutes. Let the anchovies cook down in to the onions and garlic.

Once you have done that you can add the tomatoes, cinnamon, stock and bring to the boil. Then put a lid on it and in to the oven or simmer for about 2 hours or more. You want your lamb to be nice and tender, also top up with a little water if boiling dry.

Once your meat is cooked add the orzo pasta and cook for a further 20 minutes. And finally add the sherry vinegar and fresh herbs.

Now all you need to do is add a little Greek yoghurt and get some good bread and you have a meal worth waiting for.