A traditional Greek winter dish, this is one of those one-pot wonders that can feed a family and then some! Traditionally it would have been taken to the village bakers to be cooked, to be collected and enjoyed on the way home from work. It is often made with beef, but we love this lamb version. Orzo pasta is the one shaped like large grains of rice, and it can be found in Greek, Turkish or other Mediterranean grocers. The best cheese to use is Greek kefalotyri, but pecorino is a suitable substitute rather than Parmesan.
Ingredients
500g lamb leg, diced1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 carrots, sliced
1 tin chopped tomatoes
2tbs tomato puree
1 glass red wine
1 cinnamon stick
3tsp Wild Herb blend
2 tbs olive oil
200g orzo pasta
100g grated kefalotyri or pecorino cheese
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