Lamb, Pumpkin and Orzo Braise Recipe

This braise is an easy meal the whole family will love – and as a one-pot wonder, there’s less washing up too.


15 minutes


4 people

Cooking time

2½-3 hours


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


  1. Heat oil in a large heavy-based flameproof pot. Brown the lamb in batches over high heat. Transfer to a plate.
  2. 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.
  3. 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.
  4. Add pumpkin and orzo and cook for 15-20 minutes or until tender. Season with sea salt and black pepper.

Serving suggestion

Greek salad

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