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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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From Australia's Delicious magazine. One dish meal with a Greek flavour. Ingredients:
1 1/4 kg diced lamb |
2 onions, sliced |
1 lemon, juice of |
60 ml olive oil |
3 teaspoons dried oregano |
2 teaspoons ground cumin |
2 teaspoons sweet paprika |
4 cups chicken stock |
2 tablespoons tomato paste |
400 g canned tomatoes, chopped |
400 g orzo pasta (risoni) |
2 tablespoons italian parsley, chopped |
1 cup greek yogurt, to serve |
Directions:
1. Preheat oven to 180°C.
2. Place lamb in single layer in baking dish.
3. Cover with onions, drizzle lemon juice and oil.
4. Sprinkle over oregano, cumin and paprika.
5. Season with salt and pepper.
6. Toss to combine.
7. Cover and roast 40 minutes.
8. Heat stock in saucepan and whisk in tomato paste.
9. Remove lamb from oven and pour over stock, canned tomatoes.
10. Cover and return to oven another 1 hour.
11. Remove sprinkle in pasta, cover and return to oven for a further 20 minutes until pasta is cooked and al dente.
12. To serve stir through parsley and top with a dollop of yoghurt.
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