Name: Lamb and orzo
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 2
Ingredients: 275g (10oz) diced lean leg of lamb; 2 tsp vegetable oil; 1 small onion sliced; 1 stick celery chopped; 1 clove garlic crushed; ½ red pepper diced; 1 tsp dried oregano or mixed herbs; Pinch of ground cinnamon; ½ tsp smoked paprika; ½ tsp cumin; 1 tbsp sundried tomato puree; 400g (14oz) can chopped tomatoes; 1 courgette chopped; 100g (3.5oz) orzo

Meal type: Main meal

Serves: 2

Preparation time: 10 minutes

Cooking time: 1 hour 15 minutes

Cut the lamb into 2cm chunks and trim off any fat. Heat the oil in a medium pan and fry the meat for 5 minutes. Remove from the pan with a slotted spoon and fry the onions and celery for 5 minutes until golden brown.
Add the garlic, red pepper, herbs and spices and fry for 1 minute, then add the tomato puree and the can of tomatoes. Fill the can half full with water and add to the pan. Return the lamb to the pan, bring to the boil, then reduce the heat. Cover with a lid and simmer for 45 minutes, or until the meat is tender.
Stir in the courgette and orzo. Simmer for another 15 minutes, or until the orzo is cooked, stirring occasionally and adding more water if necessary.

Cook's tip

If you do not have all the spices, add 1 tsp harissa spices instead. You can also use chickpeas in place of the orzo.

Energy 2128kJ 506kcal 25%

Carbs 49.6g -

Fibre 6.5g 22%

Fat 14.9g Low 21%

Saturates 4.4g Low 22%

Sugar 12.5g Low 14%

Salt 0.41g Low 7%

% = an adult's reference intake

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Ingredients

275g (10oz) diced lean leg of lamb

2 tsp vegetable oil

1 small onion, sliced

1 stick celery, chopped

1 clove garlic, crushed

½ red pepper, diced

1 tsp dried oregano or mixed herbs

Pinch of ground cinnamon

½ tsp smoked paprika

½ tsp cumin

1 tbsp sundried tomato puree

400g (14oz) can chopped tomatoes

1 courgette, chopped

100g (3.5oz) orzo

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