|
Serves |
4-6 |
|
Prep time |
30 minutes |
|
Cook time |
2 hrs 30 minutes |
A totally unique stew that combines pasta, lamb, tomato and mint.
| 600g | lamb meat, diced |
| 150g | orzo |
| 2 | brown onions, diced |
| 200g | fresh tomatoes, chopped |
| 3 tbsps | tomato puree |
| 4 | garlic cloves, crushed |
| 1 litre | chicken stock |
| 120g | chickpeas, drained and rinsed |
| Handful | fresh parsley, chopped |
| 4 tbsps | dried mint |
| 1 ½ tsps | cayenne pepper |
| ½ tsp | turmeric |
| 1 tsp | cinnamon |
| 1 | cinnamon stick |
| 1 tsp | paprika |
| ½ tsp | ground coriander |
| ½ tsp | ground cumin |
| ½ lemon | juice only |
| 2 tbsps | olive oil |
| salt and pepper, to taste |
1. Place a large pan over a medium heat and add the olive oil. Add the lamb meat and begin to fry. Season with salt and cook until caramelisation begins to appear on the pieces of lamb. Straining and saving the juices in a bowl may help with this. Once done, remove all meat and juices to a side dish.
2. Next add a dash more olive oil to the pan and begin frying the onions and cinnamon stick. Cook for 10 minutes or until the onions are soft.
3. Add the garlic, fresh tomatoes and tomato purée. Cook for a further 5 minutes and burst the tomatoes as they soften.
4. Reduce to a low heat then add the cayenne pepper, turmeric, paprika, ground coriander and ground cumin. Combine and cook for 10 minutes, stirring frequently to ensure the spices don’t burn.
5. Add the parsley, stock, lamb meat and any excess juices. Raise the heat to a simmer and cook for 1 hour 45 minutes or until the meat is tender.
6. Next add the orzo and cook for 7 minutes.
7. Add the dried mint and a squeeze of lemon juice. Cook for a final 2 minutes then serve.
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