A wonderful one-pot wonder for these cold winter nights.
You can make this stew a day or so ahead and keep covered and chilled, put its best to cook the orzo just before serving as it tends to soften and bloat if cooked in advance.
- 3 tbsp Olive oil
- 2 onions finely chopped
- 2 cinnamon sticks
- ¼ tsp crushed chilli flakes
- ¼ tsp oregano
- 2 thyme sprigs leaves stripped
- Salt and black pepper
- 1 Kg diced lamb (I use shoulder)
- 400g tin chopped tomatoes
- 900ml chicken stock
- 400g sweet potato peeled and cut into 4cm chunks
- 200g Orzo
- 250g Spinach – shredded baby leaf
- A handful of parsley, mint and coriander or a mix of all three
- 125ml thick creamy Greek yoghurt
- Heat the oven to 160c.
- Put the oil in a wide heavy bottomed pan ( with a lid) over a medium heat. When it is hot, add the onion, cinnamon. chilli, oregano and thyme and a generous pinch of salt and cook, stirring oven until softened about 10 minutes.
- Add the lamb to the pot a handful at a time and fry lightly until brown on all sides. Add the tomatoes and chicken stock, bring to the boil then adjust the heat to a slow simmer.
- Put the lid on the pot and put into the oven to stew until the lamb is tender (about 1 and a half hours) Stir in the sweet potato, cover and return to the oven for 20 minutes.
- Now stir in the orzo, cover and [put back into the oven for another 20 minutes. Remove from the oven and stir in the shredded spinach, put the lid back in and allow to stand for 5 minutes.
- Season to taste, then serve in warm bowls with a generous spoonful of yoghurt and a lavish sprinkling of herbs.