Ingredients
50g FAGE Total (plus 500g for serving)
5-9 tablespoons olive oil
800g shoulder of lamb trimmed & cut into 1 ½ inch pieces
3 red onions, finely chopped
6 cloves garlic, chopped
2 x 400g can of plum tomatoes
Salt & pepper to season
4 sticks of cinnamon bark
400g orzo pasta
4-6 tbsp grated halloumi (or feta or kefalotiri)
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Steps
- Preheat the oven to 180°C / 350°F / Gas Mark 4.
- Heat the oil in a heavy casserole dish and fry the lamb until it is sealed and golden on all sides.
- Remove the lamb from the dish and add a little more oil. Add the onions and constantly stir until they start to turn golden then add the garlic.
- Add the whole tomatoes in their juice and crush them with a spoon.
- Season with salt and pepper and add the cinnamon.
- Put the meat back in the pan and allow to gently boil for a few minutes.
- Add 1 litre of hot water.
- Cover and bake for no less than an hour.
- Add the pasta and bake for another 15-20 minutes. Add more water if it looks a bit dry.
- 5 minutes before you serve, add the cheese and stir, then put back into the oven.
- Stir in 50g of FAGE Total yoghurt, and serve with some extra dollops.