Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) boneless lamb shoulder, cubes
- 3.9 oz (110 g) dry orzo
- 12.3 oz (350 g) crushed tomatoes
- 3.5 oz (100 g) onion, chopped
- 0.3 oz (8 g) garlic, minced
- 2.0 tsp (9 g) olive oil
- 18.6 US fl oz (550 ml) water
- 0.5 tsp (1 g) ground cinnamon
- 1.0 tsp (2 g) dried oregano
- 0.3 tsp (2 g) salt
Method
- Brown lamb in oil in a heavy pot over medium-high heat, then add onion and cook for 5 minutes.
- Add garlic, cinnamon and oregano for 30 seconds. Stir in tomatoes, 350 ml of the water and salt.
- Cover and simmer gently for 1 hour 45 minutes to 2 hours until the lamb is fork-tender. Add water as needed to prevent sticking.
- Stir in orzo and remaining 200 ml water. Simmer uncovered for 10–15 minutes, stirring often, until pasta is tender. Add a splash of hot water if the sauce becomes too thick.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: Wheat in orzo.
Approximate nutrition per serving: 675 kcal · Protein 46 g · Carbohydrates 53 g · Fat 31 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.