Lamb Stew with Orzo and Cheese

Cut the lamb into bite-size cubes. Peel the onions and garlic and dice finely. Rinse, core and cut the tomatoes into cubes.

Melt the butter in a large, deep skillet and brown the meat in portions. Place all the meat in the pan and add the onions and garlic. Saute until the onions are translucent. Stir in tomatoes and cook over medium heat, stirring occasionally for 5 minutes. Stir in tomato paste and 500 ml (approximately 17 ounces)

of water, season with salt and pepper and add the paprika, thyme and bay leaf. Cover and cook over medium-low heat, stirring occasionally for 45 minutes. Pour in 750 ml

(approximately 25 ounces) of boiling water and mix in the orzo. Cover and cook, stirring occasionally and adding more water if necessary until the meat is tender and the orzo is al dente, about 20 minutes.