Fragrant Lamb and Orzo Casserole
Serves
4
Preparation
15
minutesCooking Time
9
hoursIngredients
400 g 400 lamb leg steaks
400 g 400 can crushed tomatoes
2 Tbsp 2 tomatopaste (concentrated purée)
1/2 cup 1/2 (125ml) beefstock
1 1 stick cinnamon
2 2 bayleaves
2 cloves 2 1tsp driedoregano
Handful flat-leaf parsley, finely chopped
Salt and pepper
1/2 cup 1/2 (125g) orzo or risoni
1/2 cup 1/2 (30g) crumbled
kefalograviera cheese
Handful small basil or marjoram leaves
Lemonwedges, to serve
Method
- Heat your slow cooker to Low.
- Trim off any fat from lamb and discard. Cut each lamb steak in half.
- Combine tomatoes, tomato paste, stock, cinnamon, bay leaves, cloves, oregano and parsley in bowl of slow cooker. Generously season with salt and pepper and give everything a good stir.
- Add lamb, nudging into sauce, then cover and cook for 8 hours. Stir through orzo, then cover and cook for 1 hour, until lamb is very tender and orzo is cooked.
- Serve casserole in bowls, scattered with cheese and basil or marjoram leaves, and with lemon wedges served on the side.
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