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Ingredients
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½ cup olive oil
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3 pounds cubed lamb stew meat
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1 (28 ounce) can whole peeled tomatoes, pureed in a food processor
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4 cloves garlic, roughly chopped
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½ teaspoon white sugar
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salt and pepper to taste
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½ cup butter
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1 pound uncooked orzo pasta
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3 cups hot water
Directions
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Heat olive oil in a large saucepan over medium heat; cook meat until browned on all sides, about 5 minutes. Add pureed tomatoes, garlic, sugar, salt, and pepper. Cover and simmer for 1 hour, stirring occasionally. Set aside.
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Preheat the oven to 350 degrees F (175 degrees C).
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Melt butter in a medium skillet over medium heat and add the orzo. Saute until slightly brown, 3 to 5 minutes. Transfer orzo to a baking pan, spreading it out evenly. Remove meat from the saucepan and place on top of the orzo. Pour tomato sauce evenly over meat. Add hot water. Cover with aluminum foil.
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Bake in the preheated oven until all water is absorbed and orzo is soft, about 1 hour. If the dish becomes too dry, add more water during baking.
Cook's Note:
You can use veal stewing meat or chicken parts (legs, thighs, or breast with bone) instead of the lamb.
Nutrition Facts (per serving)
576 | Calories |
35g | Fat |
38g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 576 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 15g | 73% |
Cholesterol 110mg | 37% |
Sodium 235mg | 10% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 2g | 8% |
Total Sugars 4g | |
Protein 27g | 55% |
Vitamin C 8mg | 9% |
Calcium 52mg | 4% |
Iron 4mg | 22% |
Potassium 351mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.