THE CINNAMON LAMB-SWELL

(Our Play on Greek Giouvetsi / Lamb with Orzo)

THE CINNAMON LAMB-SWELL

Ingredients: 800g Lamb shoulder (cubed), 2 Red onions (pureed), 2 cloves Garlic, 400g Tomato passata, 1 Cinnamon stick, 1 tsp Black pepper, 0.5 tsp Allspice, 250g Orzo pasta, 800ml Lamb stock...

Ingredients

  • 800g Lamb shoulder (cubed)
  • 2 Red onions (pureed)
  • 2 cloves Garlic
  • 400g Tomato passata
  • 1 Cinnamon stick
  • 1 tsp Black pepper
  • 0.5 tsp Allspice
  • 250g Orzo pasta
  • 800ml Lamb stock

Cooking Method

  1. The Scorch Sear lamb in oil on maximum heat until dark brown and charred; remove.
  2. The Architect Fry onion puree and garlic until sweet and golden.
  3. The Bloom Add spices with a 40ml splash of wine; the steam will release the woody perfume.
  4. The Swell Add passata and stock; return meat. Simmer covered for 45 minutes until tender.
  5. The Marriage Add orzo; simmer uncovered for 10 minutes until the liquid is a thick, red pasta-silk.
  6. The Final Flourish Top with a massive hit of raw Kefalotyri or Parmesan cheese.

Cuisine: Balkan

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