- 800 grams lamb (from the leg)
- 200 grams onions
- 2 cloves garlic cloves
- 600 grams blanched tomatoes (canned)
- 50 grams butter
- 2 Tbsps olive oil
- 2 tsps Tomato paste
- ¼ l dry Red wine
- freshly ground salt
- freshly ground peppers
- oregano (dried, 1 teaspoon)
- thyme (dried, 1 teaspoon)
- 200 grams Orzo (Greek rice noodles)
- 150 grams grated Cheese (such as gruyère)
Cut lamb into bite-size cubes. Peel onions and garlic and finely chop. Rinse tomatoes, trim and cut up coarsely. Heat olive oil and butter in a roasting pan and brown meat on all sides. Once lamb is browned, add onion, garlic and tomato paste, mix and briefly fry. Add tomatoes, deglaze with red wine, fill with 250 ml (approximately 8 ounces) of water and season with salt, pepper, oregano and thyme.
Cover and cook at 200°C (approximately 400°F) in a preheated oven for 1 hour. Then add 750 ml (approximately 24 ounces) of boiling water and orzo pasta, mix well and cover the roasting pan again. Cook in the preheated oven for another 30 minutes, stirring occasionally. Add water as needed. Sprinkle with cheese and serve immediately.