Description
Enjoy this Greek-Style Lamb & Orzo Stew with Mushrooms, a hearty, flavorful comfort dish made with tender lamb and rich spices.
Ingredients
Scale
- 2 pounds lamb, cut into cubes (boneless or bone-in)
- 2 tablespoons olive oil (plus extra as needed)
- 10 ounces mushrooms, sliced
- 1 large onion, chopped
- 1 carrot, peeled and chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- ½ cup beef broth (used instead of wine)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes
- ¼–½ teaspoon cinnamon
- Pinch of allspice or nutmeg
- 1 can (14 ounces) chopped tomatoes — or 1¾ cups tomato puree
- 4 cups chicken broth, divided (plus more if needed)
- 2 bay leaves
- 1½ cups orzo pasta
- Salt and black pepper, to taste
Instructions
- Pat the lamb dry and season generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the lamb cubes on all sides until nicely browned, working in batches.
- Remove the lamb to a plate.
- In the same pot, add a little more oil if needed.
- Add the onion, carrot, celery, and sliced mushrooms.
- Cook 5–7 minutes, stirring often, until the mushrooms release their moisture and everything softens.
- Stir in the garlic and cook 30 seconds more.
- Mix in the tomato paste and let it cook for 1 minute to deepen the flavor.
- Pour in ½ cup beef broth, scraping up all browned bits from the bottom of the pan.
- Add chopped tomatoes, 2 cups chicken broth, thyme, oregano, paprika, chili flakes, cinnamon, pinch of allspice/nutmeg, and bay leaves.
- Return the browned lamb (with all juices) to the pot.
- Stir well and bring to a simmer.
- Cover and cook on low heat for 60–90 minutes, until the lamb is mostly tender.
- During the last 15 minutes of simmering, preheat the oven to 350°F (175°C).
- Remove the lid and stir in the orzo and the remaining 2 cups of broth.
- Mix very well so the pasta doesn’t clump.
- Add more broth if the mixture looks thick.
- Bring back to a low simmer.
- Transfer the uncovered pot to the oven.
- Bake 20–25 minutes, stirring halfway through to prevent sticking.
- Add extra broth if the orzo absorbs too much liquid.
- Remove the bay leaves.
- Serve hot with grated Parmesan or feta and chopped fresh herbs (parsley, dill, or mint).
Notes
- Adjust seasoning to your taste.
- Use fresh herbs for better flavor.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg