cloves of garlic
g tin of peeled plum tomatoes
ml red wine, a fruity or floral as possible
A little water or stock, around 200ml
g stewing lamb, preferably neck or neck fillets
Salt and Pepper
Begin frying off the onions in a little olive oil, add in the bay leaves, cinnamon stick and garlic and cook for 5-10 minutes. Add the lamb and cook until sealed before tipping in the tomatoes and stock and red wine. The sauce should come up to the top of the meat; adjust the quantity of stock accordingly. After the meat has been simmering for at least 2 hours, preferably 3, reduce if necessary and add the orzo. If the meat is on the bone, as with neck, remove the bones. Cook until orzo is tender, season and serve as soon as possible with parsley and a hunk of bread.