Greek Lamb Stew With Orzo

Instant Pot method

1. Heat at the olive oil in a large casserole dish or directly in your Instant Pot using the 'sauté function. Use cooking spray such as Fry Light for SW version.
2. Brown the meat, in batches, until nicely coloured on all sides. Transfer to a bowl and set aside.
3. Add a little more oil in the Instant Pot (or use cooking spray) and sauté the onions, garlic, carrots and celery for 5 minutes. Season with the salt, garlic granules and thyme.
4. Return the browned meat into the Instant Pot together with 250ml (1 cup) of stock, tomatoes, tomato paste, cinnamon, bay leaves.
5. Set vent to sealing and cook for 17 minutes on high pressure. Release the steam manually.
6. Add the orzo and remaining stock and cook for 3 minutes on high pressure. Release the steam manually.
7. Give the stew a good stir – it will probably still have quite a lot of liquid. Turn the Instant Pot off, loosely cover with the lid (without sealing just resting it on top) and leave for 10-15 minutes.
8. Check again – the stew should have thickened as the orzo will have absorbed more of the liquid and be ready to serve. Remove the cinnamon stick and bay leaves, taste and adjust the seasoning if needed.
9. Transfer to a platter, season with pepper and sprinkle with feta cheese and chopped parsley. Serve immediately!

Stove/oven method

1. Please note you will need 1litre (4 cups) stock for this version. Preheat oven to 180°C (350°F).
2. Heat the olive oil in a large lidded casserole dish (Dutch oven). Use cooking spray such as Fry Light for SW version.
3. Brown the meat, in batches, for 5 minutes, until nicely coloured on all sides. Transfer to a bowl and set aside.
4. Add a little more oil (or use cooking spray) and sauté the onions, garlic, carrots and celery for 5 minutes. Season with the salt, garlic granules and thyme.
5. Now add the browned meat together with all the stock, tomatoes, tomato paste, cinnamon, bay leaves. Bring to a simmer and cover.
6. Cover the casserole and transfer to the oven and cook for 1 1/2 hours until the meat is very tender.
7. Add the orzo and cook for a further 30 minutes or until the orzo is cooked through.
8. Remove the cinnamon stick and bay leaves, taste and adjust the seasoning if needed.
9. Transfer to a platter, season with pepper and sprinkle with feta cheese and chopped parsley. Serve immediately!