Ingredients

Steps

• Heat oil in a large casserole dish over medium heat and brown the lamb pieces on all sides.
• Remove the lamb with a slotted spoon and set aside.
• Fry the sliced onion and garlic in the dish for 10 minutes until soft.
• Add bay leaves and anchovy fillets and cook for another 2 to 3 minutes.
• Return the lamb to the dish and add tomatoes, cinnamon, and 500ml of chicken stock.
• Bring to a boil, cover, and simmer for 2 hours.
• Add 200g of orzo and cook for a further 20 minutes.
• Stir in the sherry vinegar and fresh herbs before serving with yoghurt and flatbread.