Lamb, pumpkin and orzo braise

25 February 2016

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

4 people

15 minutes

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.

Find out more about Origin LPG
Download our recipe book

Follow us on Twitter and Facebook