This is such an easy peasy, tummy filling, cosy, family recipe. Perfect for Autumn nights.
Serves 4-5.
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. ❤️