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One-Pot Lamb with Orzo (Yiouvetsi)
30 mins with left over lamb
Ingredients
  • 2 tbsp olive oil
  • 500 g lamb chopped into very small cubes (leg steaks or neck works well)
  • 2 white onions finely chopped
  • 2 cloves garlic peeled, grated
  • 2 tsp tomato puree
  • 400 g tin plum tomatoes
  • 1 cinnamon stick
  • 1 tbsp. fresh or dried oregano
  • 1 litre lamb or chicken stock
  • 250 g orzo pasta
  • Large handful fresh mint roughly chopped
  • 100 g feta cheese crumbled
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