Method
1. Set the clow cooker to medium a heat. Place the lamb cubes in the bottom of the slow cooker.2. Stir in the diced onion, crushed garlic, chopped tomatoes, stock cubes, oregano, thyme, fennel seeds, cumin, salt, and pepper. Add the capers, chopped silverskin onions, and green peppercorns. Mix well to combine.
3. Cover and cook for 3.5–4.5 hours on HIGH or 6–8 hours on LOW, until the lamb is tender.
4. Stir in the dried orzo, sliced red peppers, and boiling water. Cover and cook for a further 45 minutes, until the orzo is just cooked.
5. Squeeze over the lemon juice, then sprinkle with crumbled feta and chopped mint. Serve warm.
Tip
This dish can be frozen in portions for up to 2 months. Defrost overnight and reheat gently until piping hot.Ingredients
600g lamb steak, cubed
1 onion, diced
2 garlic cloves, crushed
2 × 400g tins chopped tomatoes
2 lamb stock cubes (no need to dissolve)
3 tsp dried oregano
2 tsp dried thyme
1 tsp fennel seeds
1 tsp ground cumin
Sea salt and freshly ground black pepper
1 tbsp Opies Capers, drained
100g (about half a jar) Opies Mini Silverskin Onions, chopped
1–2 tsp Opies Green Peppercorns
400g dried orzo
3 red peppers, sliced - fresh, or jarred
100ml boiling water
Juice of 1 lemon
100g feta, crumbled
10g parsley, finely chopped
10g fresh mint, finely chopped
