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Prep Time
40 min
Cuisine
Israeli
This one-pot uses cinnamon and bay leaves to enhance the rich lamb and tomato sauce. It's finished with a sprinkle of parsley, pine nuts and tangy crumbled feta for freshness and crunch.
Prep Time
40 min
Cuisine
Israeli
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 912 kJ 218 kcal |
3171 kJ 758 kcal |
Fat of which saturates |
10 g 3.7 g |
34.8 g 12.8 g |
Carbohydrate of which sugars |
19.7 g 3.1 g |
68.5 g 10.6 g |
Fibre | 1.8 g | 6.4 g |
Protein | 11.9 g | 41.3 g |
Salt | 0.82 g | 2.87 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Peel and finely chop the red onion[s]
Top, tail, peel and finely chop the carrot[s]
Heat a large, dry, wide-based (preferably non-stick) pan over a medium heat
Once hot, add the pine nut & seed mix and cook for 2-3 min or until toasted and golden
Tip: Watch them like a hawk so you don't burn them!
Once toasted, remove from the pan and set aside for later
Return the pan to a medium heat with a drizzle of olive oil
Once hot, add the chopped onion and carrot with a pinch of salt and cook for 3-4 min or until beginning to soften
Meanwhile, peel and finely chop (or grate) the garlic
Dissolve the Knorr chicken stock cube[s] in 500ml [1L] boiled water
Add the lamb mince and cinnamon (don't like cinnamon? Go easy!) to the pan and cook for 4 min or until starting to crisp, breaking it up with a wooden spoon as you go
Once crisp, add the chopped garlic, tomato paste and dried oregano and cook for 1 min
Add the chicken stock, orzo and bay leaf[ves] and season with a pinch of salt and pepper
Increase the heat to medium-high and cook, covered, for 12-14 min or until the orzo is tender – this is your Israeli lamb & orzo one-pot
Tip: Stir the orzo halfway through so it doesn't stick to the pan
Meanwhile, crumble the feta
Chop the parsley finely, including the stalks
Serve the Israeli lamb & orzo one-pot in bowls
Garnish with the chopped parsley, toasted pine nuts & seeds and crumbled feta
Enjoy!