This sort of dish can be found all over Greece. It's a great party dish and can be made ahead of time. Just be careful you don't add too much orzo, otherwise it will become too dense.
|700 g||Onions, sliced|
|4 Tbsp||Olive oil|
|2||Garlic cloves, sliced|
|1||Lamb shoulder, cut into largish cubes|
|900 g||Tomatoes, tinned|
|1 to taste||Salt & freshly ground pepper|
|1 handful||Flat leaf (Italian) parsley, chopped|
|1 handful||Mint leaves, chopped|
- Mix the oil through the onions and garlic and put half into a casserole dish. Add a tied bouquet garni of the celery, bay leaves, thyme and rosemary. Brown the lamb in a frying pan over a high heat, then arrange on top of the onion and garlic. Cover with the remaining onion and garlic.
- Pour over the tomatoes and their liquid and the stock. Season well. Cover with a piece of greaseproof paper and a lid. Place the dish in a preheated 150C oven and bake for 1½ hours. Remove from the oven and test to see if lamb is very tender.
- If it isn't, it may require a further 20-30 minutes. Remove the bouquet garni and add the orzo, then season with salt and pepper. Stir, then place back in oven until the pasta is cooked - about 10 minutes. Garnish with the parsley, mint and extra olive oil.