Greek baked orzo with lamb
About £1.18 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Lamb mince500g
- Pasta300g
- Chopped tomatoes400g
- Onions1
- Ground cinnamon5g
- Dried oregano5g
- Feta100g
- Stock cubes1 cube
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 190°C. Brown the mince (500g) and onion (1) in an ovenproof pan (8 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Add the cinnamon (5g), oregano (5g), tomatoes (400g) and 600ml stock and bring to a simmer.
Kitchen note A low simmer means a lazy bubble now and then, not a boil. Stews and sauces are always better the next day, if you can wait.
- Stir in the orzo, cover and bake until the pasta (300g) is tender (20 min).
Kitchen note Salt the pasta water until it tastes like the sea. Before you drain it, scoop out a mugful of the cooking water. A splash of it loosens any sauce and makes it cling.
- Crumble over the feta (100g) and bake uncovered (8 min).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.