Orzo Pilaf
With Lamb (Yiouvetsi)
Whole Recipe
4 points for no count
serves 4 – 6.
750g lamb
boned and cubed
2 tins chopped tomatoes
2 glasses Kritharaki (Orzo Shaped Pasta – large flat grains of rice)
80g light Halloumi grated (4pts) Regular halloumi 8pts
Salt the meat and place in a deep oven proof dish with a lid. Add the tomatoes and cook in a moderately hot oven (180 – 190 degrees) for approx 1.5 hours. Turn the meatand continue to cook for a further 30 mint - 1hour until the meat is tender. Add the pasta and a tsp salt. Stir in 4 – 4.5 glasses of boiling water and sprinkle with Halloumi. Cook for a further 30 - 35 mins. Leave in turned off oven for 10-15 mins before serving.
2 tins chopped tomatoes
2 glasses Kritharaki (Orzo Shaped Pasta – large flat grains of rice)
80g light Halloumi grated (4pts) Regular halloumi 8pts
Salt the meat and place in a deep oven proof dish with a lid. Add the tomatoes and cook in a moderately hot oven (180 – 190 degrees) for approx 1.5 hours. Turn the meatand continue to cook for a further 30 mint - 1hour until the meat is tender. Add the pasta and a tsp salt. Stir in 4 – 4.5 glasses of boiling water and sprinkle with Halloumi. Cook for a further 30 - 35 mins. Leave in turned off oven for 10-15 mins before serving.
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