- 1 tbsp olive oil
- 800g diced lamb shoulder (or thigh)
- 2 onions, finely chopped
- 2 tsp oregano and thyme (dried)
- 1 tsp dried mint
- 3 bay leaves
- 1/2 tsp ground cumin
- 1 tsp paprika
- 400g tinned tomatoes
- 600ml chicken or vegetable stock
- 300g orzo pasta
- 75g peppers, chopped and diced
- 75g pitted black olives
- 50g sunblush tomatoes
- 100g feta cheese
- Fresh oregano (optional)
- Finely grated zest, and juice of 1 lemon
- 1. Heat the oven to 180c / fan 160c / gas mark 4. Heat the oil in a large casserole dish over a high heat.
- 2. Season the lamb well with pepper and a sprinkle of half the dried herbs. Fry for 5 minutes until browned on all sides.
- 3. Stir in the onions, remaining dried herbs, bay leaf and spices.
- 4. Add the tinned tomatoes and 150ml of hot stock, stir well and bring to a simmer.
- 5. Cover the casserole dish and transfer to the oven and cook for one and a half hours until the lamb is tender.
- 6. Add the pasta, peppers, olives, tomatoes, remaining stock, and some ground pepper. Stir well and cover with the lid. Return to the oven for a further 30mins or until the pasta is tender.
- 7. Remove from the oven and crumble over the feta cheese and sprinkle over some freshly cut herbs (if you have some). Drizzle some lemon juice and zest of 1 lemon.
Protein: This is a great high protein dish, ideal for those on dialysis. If you have been advised to reduce your protein intake, have a smaller portion or consider substituting the lamb for a vegetarian alternative such as tofu, chick peas or butter beans.
Salt: The flavour of this dish comes from all the herbs and spices and, therefore, additional salt is not required. The stock will contain some salt, but low-salt stocks cubes or stockpots are available in supermarkets.
Phosphate/potassium: This dish does contain some phosphate from the lamb. Therefore, if you have been advised to follow a low-phosphate diet and are prescribed a phosphate binder, these should be taken as prescribed with this dish. Pasta is a lower-potassium, starchy food and although we are using some sunblushed tomatoes (which contain some potassium) in the recipe, the quantity is very small.
Storage: With any leftover pasta bake, allow to cool then refrigerate and consume within 2 days. If freezing, place in a sealed container and, when reheating, ensure that the food has been defrosted thoroughly before, and that the food is piping hot before serving.
Cheaper options: Lamb can be quite an expensive meat, and chicken, or pork could be used as an alternative meat. If fresh herbs are not available you can use dried herbs.