Greek lamb with orzo

Ingredients

• 1 tbsp vegetable oil
• 1kg/2lb 4oz lamb shoulder, cut into large chunks
• 1 onion, sliced
• 2 garlic cloves, sliced
• 2 bay leaves
• 4 anchovy fillets
• 1 x 400g/14 oz can chopped tomatoes
• 1 tbsp ground cinnamon
• 500ml/17fl oz chicken stock
• 200g/7oz orzo pasta
• 1 tbsp sherry vinegar
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh rosemary

To serve

• Greek-style yoghurt
• flatbread

Method

1. Heat the oil in a large casserole dish over a medium heat and fry the lamb pieces until browned on all sides. Remove the meat from the pan with a slotted spoon and set aside.

2. Stir the onion and garlic into the casserole dish. Fry for 10 minutes, or until soft. Then add the bay leaves and anchovy fillets and cook for a further 2-3 minutes

3. Return the lamb to the dish. Add the tomatoes, cinnamon, stock and bring to the boil. Cover with a lid and simmer for two hours.

4. Add the orzo and cook for a further 20 minutes.

5. Finally stir in the sherry vinegar and fresh herbs. Serve with Greek-style yoghurt and flatbread.