Greek Lamb, Tomato & Risoni Bake
Prep time: 15 minutes
Cook time: 2 hours (approx.)
Serves: 4
Ingredients:
1/4 cup extra virgin olive oil
700 grams lamb, largely diced (approx. 4cm)
1 medium brown onion, finely diced
3 cloves garlic, finely chopped
1 tablespoon ground cinnamon
½ cup oregano leaves (or 1 tablespoon of dried oregano)
Simply Wholesome Pantry Mediterranean Recipe Base
400g can cherry tomatoes
3 teaspoons chicken powdered stock
2 cups water
2 zucchini, washed and roughly chopped
1 cup risoni pasta
1-2 extra cups water
Sea salt flakes
Cracked black pepper
100g feta cheese, crumbled
Greek or natural yoghurt to serve.
Method:
Preheat oven to 180 degrees.
Place the chopped lamb in a small bowl, add 2 tablespoons of olive oil and season well.
Heat olive oil in a large, shallow oven proof pot/pan. Add 1-2 tablespoons of olive oil to the pan. Add the onion and sauté for 2-3 mins until golden. Add the garlic and sauté for a further 2 mins. Add the lamb pieces and stir through and cook for approx. 3-5 mins or until the lamb has browned.
Add the ground cinnamon and stir through for 3 mins. Then add the fresh or dried oregano and stir for 2 mins. Add the Simply Wholesome Pantry Mediterranean Recipe Base, tinned cherry tomatoes, stock and water and combine well. Season well.
Place in the oven (lid on) for 45 mins. You can give it a stir after 30 mins if you like. After 45 mins, take the lid off and cook for another 30 mins without the lid.
After this time, turn the heat down to 160 and add the risoni pasta and the chopped zucchini, pushing them down under the liquid. Feel free to add a little extra water or stock if the liquid has evaporated quite a bit. Cook for a further 20 mins. Remove from the oven and crumble over the feta cheese.
Serve with a dollop of Greek or natural yoghurt.
Tip: The risoni will really soak up the water, so just keep an eye on it and add some water or stock if you feel it’s getting too dry.
