Download the Free Guide - Conquering the Afternoon Slump • Download the Free Guide - Conquering the Afternoon Slump • Download the Free Guide - Conquering the Afternoon Slump

Lamb & Orzo Stew – Serves 6

Lamb & Orzo Stew – Serves 6 — Print

Lamb & Orzo Stew – Serves 6

Recipe by Zoe

Per serve:
Calories: 498 | Protein: 29g | Carbs: 32g | Fat: 28g

You Will Need:

800 g boneless lamb (neck, shoulder, or similar), chopped into small chunks
2 tbsp extra virgin olive oil
1 onion, roughly diced
3 garlic cloves, roughly chopped
1 cup red or white wine (or vegetable stock)
1 tsp each: smoked paprika, oregano, cinnamon, nutmeg (optional)
1 bay leaf
2 cans pulp or whole tomatoes + ½ can water
1 cup orzo (200 g dried)
Light sprinkle of crumbled feta (reduced fat)
Chopped parsley and a squeeze of lemon, for garnish

What to Do:

Heat a large pot or heavy-based pan over medium-high heat and add the olive oil.
Brown the lamb pieces, then set them aside.
Add the onion, garlic, and a good pinch of salt to the pan and cook until softened, taking care not to burn.
Return the lamb to the pan, add the spices and wine or stock, and reduce the liquid until it is about half the original amount.
Add the tomatoes and water, crushing them with a spoon. Bring to a boil, then reduce to a simmer.
Cover and cook for at least 45 minutes to 1 hour (longer, slower cooking makes it even more delicious).
Stir in the orzo occasionally, making sure it doesn’t stick to the bottom. The orzo will absorb some of the liquid. Cook until al dente.
Garnish with crumbled feta, parsley, and a squeeze of lemon. Serve warm

Share this recipe:

More to Explore...

Spicy Tuna Sanga – Serves 1

Smashed Pumpkin Brekkie – Serves 1

0