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Greek Lamb & Orzo Stew

I’ve been meaning to make something like this for a while and I’m so glad that I did. As you know I love to simplify the cooking process. Well this dish is simple, tasty and only uses one pan! I added a few chopped anchovies for a gorgeous saltiness. No need to tell any anchovy haters out there 🤣 as they’ll never know - they will dissolve in the sauce and just add beautiful flavour. Me, I’ll leat them straight from the tin 😋😋😋 but if you are really adverse, then just throw in a few olives instead. Lamb neck fillet is just divine and becomes wonderfully tender when it’s slow cooked. A lovely family meal. Who’s going to try?

Serves 4


800-900g lamb neck fillets - chopped into chunks

2 medium onions - I used red - chopped

1 whole bulb of garlic - top removed horizontally

1 red pepper - chopped

5-6 anchovies - finely chopped

1 teaspoon dried oregano

1/2 cinnamon stick

1 glass red wine

1 tin tomatoes

200g orzo

2 handfuls of fresh spinach leaves


Season the lamb generously. In a large pan brown the lamb in batches. Remove and set aside. Add the onion a cook until soft. Add the garlic, red pepper, anchovies, oregano and cinnamon stick. Cook for roughly 2-3 minutes. Return the lamb to the pan. Pour in the wine and stir to deglaze the pan. Cook for a few minutes. Pour in the tomatoes and bring to a simmer. Place the lid on and simmer on a low heat for 1 hour 45 minutes. Add the dried orzo, stir, lid on and simmer for a further 6-8 minutes. Turn off the heat and wilt in the spinach.

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