- 650g boneless lamb, shoulder or leg, cubed
- 2 large onions, thickly sliced
- 2 tbsp lemon juice
- 4-5 fresh oregano sprigs
- Pinch of dried oregano
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp tomato puree
- 225g puntaletti (other small rice shaped pasta such as orzo or risoni)
- Salt & pepper
- Parmesan shavings and chopped parsley to serve
Preheat oven to 180C. Spread the lamb and onions in a small roasting tin. Sprinkle with the lemon juice, oregano, cumin, coriander, salt, pepper and drizzle with about 2 tbsp olive oil. Mix well with your hands. Roast uncovered for 1 hour.
Mix the tomato puree with 850ml boiling water. Pour over the lamb and cook for a further 30 mins. Sprinkle over the puntaletti, cover and cook for another 30 mins. Garnish with the parmesan and parsley.