Greek Lamb and Orzo Stew

greek lamb and orzo stew
  • 6 servings
  • 10 minutes to prepare
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  • 400g lamb, diced
  • 1 red onion, diced
  • 2 cloves of garlic, finely chopped
  • 1tsp dried oregano
  • 1tsp paprika
  • 1tsp cinnamon
  • 1tsp chilli flakes
  • 250ml red wine
  • 8 sundried tomatoes, sliced
  • 100g baby plum tomatoes, halved
  • 100g mushrooms
  • 800g passata
  • 150g orzo
  • 100g feta cheese



  1. Heat a drizzle of oil in a pan and add the lamb, cook until nicely browned.
  2. Remove the lamb and set aside.
  3. Using the same pan fry off the onion and garlic until softened.
  4. Add the oregano, paprika, cinnamon and chilli flakes and cook for a further 1-2 minutes.
  5. Add the lamb and red wine and simmer until the liquid has reduced by half.
  6. Then add the sundried tomatoes, baby plum tomatoes, mushrooms, passata, and 250ml of water and simmer for a further 25-30 minutes.
  7. Add the orzo and cook for a further 5-10 minutes.
  8. Serve with a sprinkling of herbs and feta cheese.

Chefs Tip:

A fantastic make ahead stew perfect for an evening around the campfire. Pork or beef will work just as well.