This is such an easy peasy, tummy filling, cosy, family recipe. Perfect for Autumn nights.
Start off by sautéing 800g lamb cubes (you shouldn’t need any oil, as lamb does tend to be slightly fatty) Once the meat is browning well, add 1 chopped onion, 1 chopped carrot, 1 small sliced leek, a handful of mushrooms, quartered, 1 chopped red pepper and fry them off with the meat, until everything is coloured well.
This recipe is very forgiving- use any chopped vegetables you have- sometimes I only use onion, sometimes I use chicken thighs, do as you wish and whatever your little heart desires ❤️
Add 1, 400g tin of chopped tomatoes, 1 tsp ground cinnamon, 1 tsp dried oregano, half a tsp of garlic granules (or 1 clove of garlic crushed) 1 tbsp Worcestershire sauce and 1 lamb stock pot (or a stock cube)
Stir in 500g orzo and 3 large mugs of water.
Salt and Pepper.
Simmer until the orzo is cooked.
* If you are using an instant pot to cook. 7 minutes on manual, with a quick pressure release *
Top with crumbled fetta or grated halloumi.
And just because I mentioned Autumn, here’s a photo I took at Birmingham Botanical Gardens a couple of weeks ago. I love Autumn. ❤️