1kg Lamb leg steaks or shoulder (cut into 2cm squares)
2 Medium Onions (peeled and sliced finely)
1 tablespoon Olive Oil
3 cloves Garlic
1 Large Glass of dry White Wine
1 teaspoon Cinnamon (ground)
1 can Chopped Tomatoes
2 tablespoons Kalamata Olives (pitted and chopped)
1 teaspoon Dried Oregano
1 handful Fresh Mint (torn into small pieces)
100g Dried Orzo
100g Feta (crumbled)
1/2 teaspoon Chilli Flakes
Pre heat the oven to 170c (150c fan oven)
Add the oil to a flameproof casserole and gently soften the onions and garlic for 10 minutes. Remove the onions and put to one side
Season the lamb with salt, pepper and the cinnamon. Brown in batches, removing each batch and putting to one side when cooked.
Add the chilli flakes to the warm oil and cook for about a minute before returning the meat, onions and garlic to the pan.
Add the wine, oregano olives and chopped tomatoes to the casserole and bring everything to the boil.
Put the casserole into the oven and cook for 2-3 hours. Check occasionally and add water if the mixture starts to look dry.
20 minutes before you are ready to eat, check and adjust the seasoning, then add the pasta and a little extra water if necessary. Check and adjust the seasoning adding more pepper if necessary. Be careful about adding any more salt until the feta has been added.
Return to the oven and allow the pasta to cook for 10-15 minutes.
Remove the casserole from the oven and serve in bowls with torn mint leaves and feta to garnish