This braise is an easy meal the whole family will love – and as a one-pot wonder, there’s less washing up too.
2 tbs olive oil
1 kg lamb shoulder, fat trimmed and cut into 4cm cubes
2 onions, sliced
2 cinnamon sticks
1 tsp dried chilli flakes
1 tsp dried oregano
400g can cherry or diced tomatoes
3½ cups chicken stock
400g jap pumpkin, cut into 4cm pieces
200g orzo or risoni pasta
- Heat oil in a large heavy-based flameproof pot. Brown the lamb in batches over high heat. Transfer to a plate.
- Add onion to pan and cook over medium heat, stirring, until softened. Add cinnamon, chilli and oregano and cook for 1 minute or until fragrant. Return lamb to saucepan.
- Add tomatoes and stock and bring to the boil. Reduce the heat and cook for 2½-3 hours or until lamb is tender. Skim off any excess fat.
- Add pumpkin and orzo and cook for 15-20 minutes or until tender. Season with sea salt and black pepper.