Greek Lamb Casserole
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Greek Lamb Casserole

Greek Lamb Casserole

Ingredients

Method

  • 1kg lamb shoulder, cut into bite-sized chunks
  • 2 sliced onions
  • 1 tbsp chopped fresh oregano
  • ½ tsp ground cinnamon
  • 2 cinnamon sticks, snapped in half
  • 1.2 litres chicken stock
  • 400g orzo or other short pasta
  • Toasted pita, to serve
  • Preheat the oven to 180C. Add the lamb chunks to a wide casserole dish, stir in the onions, cinnamon sticks, ground cinnamon, oregano and olive oil, and mix to combine. Pop in the oven and cook - uncovered - for 40 mins. Pour in the chopped tomatoes and stock, then cover with the lid and cook for another 90 mins or until the lamb is falling apart.
  • Remove the cinnamon sticks from the casserole and stir in the orzo. Cover and cook for 20 mins more, stirring after 10 mins. Once the pasta is cooked and the sauce has thickened, season to taste and serve with pita.
2 hrs 30 mins
6 serving

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