Lamb Stew with Orzo
Freeze the remaining tomato paste in the can, then remove the bottom lid. Run water over the can and slip the log of tomato paste out. Store in the freezer and slice off some whenever you need it.
2 Tbsp olive oil, divided
2/3 cup orzo pasta
1 tsp dried oregano, divided
1 1/2 lb lamb stew meat
1 medium onion, cut into wedges
1 clove garlic, minced
4 whole cloves
1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp pepper
1 (14 1/2-ounce) can diced tomatoes
1 Tbsp tomato paste
1 cup water
1/4 cup crumbled feta cheese
Preheat oven to 350°F. Heat half the oil in a Dutch oven over medium-low heat. Add orzo and half the oregano. Cook, stirring often, until orzo is toasted, about 5 minutes. Remove orzo and set aside.
Heat remaining oil. Add lamb. Cook, stirring, until browned. Add onion, garlic, cloves, cinnamon, salt and pepper. Cook, stirring, until onion is coated with oil, about 1 minute longer.
Add undrained tomatoes, tomato paste, orzo, water and remaining oregano. Mix well. Cover tightly.
Bake stew until meat is tender, about 35 minutes. Serve sprinkled with feta cheese.
Lamb Stew with Orzo tip: For the fastest fix, prepare this dish in a pressure cooker. This will cut the final cooking time from 35 to 18 minutes.