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
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 garlic clove
garlic
1 pine nut & seed mix sachet (30g)
sunflower seeds 40%, pumpkin seeds 40%, pine kernels 20%
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Peel and finely chop the red onion[s]
Top, tail, peel and finely chop the carrot[s]
2
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
3
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
4
Meanwhile, peel and finely chop (or grate) the garlic
Dissolve the Knorrchicken stock cube[s] in 500ml [1L] boiled water
5
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
6
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 theorzo is tender – this is your Israeli lamb & orzo one-pot
Tip: Stir the orzo halfway through so it doesn't stick to the pan
7
Meanwhile, crumble the feta
Chop the parsley finely, including the stalks
8
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