Ingredients:
- 1 pound ground lamb
- 2 tablespoons + 2 tablespoons olive oil
- A medium yellow or white onion, finely chopped
- 1 1 / 2 cans diced or crushed tomatoes
- 1 / 2 cup water
- 2 stalks celery, chopped
- 1 bay leaf
- 1 1 / 2 cups orzo pasta (or small pasta)
- 4 cups boiling chicken stock or broth
- sea salt
- freshly ground black pepper
- 1 bunch chopped fresh parsley
Preparation:
Over medium heat, brown the lamb in 2 tablespoons olive oil with a fork to separate the meat into small pieces out. (Note: Due to Ground lamb is softer than the ground beef, be careful not to crush when the break.)
When the meat is golden only to the extent that is not red, transfer to a colander and drain.
Over medium heat, saute the chopped onion in 2 tablespoons olive oil. When the onion becomes transparent, add the drained lamb, tomatoes, 1 / 2 cup water, celery, bay leaf, 1 teaspoon sea salt rounded, and 1 / 4 teaspoon pepper. Bring to the boil, cover and reduce heat to simmer and cook for 20 minutes. Taste and add more salt and pepper to taste.
In a saucepan, bring chicken stock or broth to a boil.
Preheat oven to 390 ° F (200 ° C).
Remove bay leaf and transfer the meat mixture into a greased oven or oven-safe casserole. Add the boiling stock or broth, and stir in the pasta.
Cook uncovered in oven at 390 ° F (200 ° C) for about 40 minutes, until pasta is done and almost all liquid is absorbed. Stir once or twice during cooking.
Remove pan from oven and cover with a cotton towel for 20 minutes
Add parsley before serving, and add grated cheese optional padding.
