We used mutton for this dish, which needs cooking for longer than lamb to ensure that the meat is touch-tender and falling apart.
Ingredients
| 700 g | Onions, sliced |
| 1 | Olive oil |
| 2 | Garlic cloves, sliced |
| 2 | Celery stalks, chopped |
| 2 | Bay leaves |
| 2 sprigs | Thyme |
| 2 sprigs | Fresh rosemary |
| 1 | Boned lamb shoulder, cubed, approximately 1.5 kg |
| 900 g | Canned tomatoes |
| 250 ml | Beef stock |
| 1 to taste | Salt & freshly ground pepper |
| 500 g | Orzo |
| 1 | Flat leaf (Italian) parsley |
| 1 | Mint |
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Directions
- Preheat oven to 150 degC.
- In a frying pan, sweat down the onions, garlic and celery in some of the oil until they are melted, but not coloured.
- Remove them to a large heavy casserole with a lid or an oven dish and set aside.
- Season the lamb with salt and pepper, then brown off well with some more olive oil in the same pan.
- Do this in batches so the lamb browns without stewing in its own juices. Transfer to the casserole dish.
- Add the tomatoes, stock and orzo to the casserole and season generously with salt and pepper.
- Top with water if necessary so that everything is covered.
- Top with a lid or foil and cook in the oven for about an hour and a half, until the meat is tender and falling apart.
- Check during cooking, and if it needs a little more moisture, add some water or a little red wine to the pot. Taste and adjust seasoning.
- To serve, sprinkle over some chopped flat-leaf parsley and mint and, if you like, a bit of greek yoghurt.
- Good with some dressed leaves and a fruity light red wine. Opa!
