Greek Lamb and Orzo
I found this recipe while researching an old family recipe (Minesta). This is a very similar dish that I have not yet tried.
- 1 lb. ground lamb
- 1 (29 oz) can stewed tomatoes, undrained
- 1 stalk celery, cut into 1/2 inch pieces
- 1 cup uncooked orzo pasta
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 clove garlic, minced
Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.