Lamb Orzo Stew
Contributed byFlorence Taylor
Ingredients
- 1/2 cup olive oil
- 1 leg of lamb (5- to 7-lb, boned, cut into 1 1/2-inch chunks and patted dry)
- 2 pound tomatoes (ripe, chopped or 2 lbs good canned tomatoes, drained and chopped)
- 1 onion (medium)
- 5 cloves
- 2 clove garlic (large, minced)
- 2 pound tomato paste
- 4 teaspoon cinnamon
- 1 pinch sugar
- salt
- pepper (freshly ground)
- 1/2 cup butter
- 1 pound orzo (rice-shaped pasta)
- 3 cup water
- 1/2 cup Parmesan cheese (up to 1 c, freshly grated)
Yield: 6 Servings
Prep Time: 30 minutes
Cook Time: 2 hours 10 minutes
Instructions
Stud onion with 5 cloves. Heat olive oil in Dutch oven over medium-high heat. Add lamb and brown well on all sides. Add tomatoes, onion, garlic, tomato paste, cinnamon, sugar, salt and pepper. Reduce heat to low. Cover and simmer 45 minutes. Preheat oven to 350°. Melt butter in heavy large skillet over medium heat. Add orzo and sauté until completely coated. Stir into lamb mixture. Add water. Cover and bake 1 hour. Remove onion. Sprinkle cheese on top of mixture. Bake 5 minutes more. Transfer to platter and serve immediately.
Recipe taken from Bon Appetit.
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