Kapamas with Slow-Cooked Lamb and Orzo

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder, bone-in 1.5 kg (3.3 lbs) lamb shoulder, bone-in
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 cinnamon sticks 2 cinnamon sticks
• 3 bay leaves 3 bay leaves
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 400g (14 oz) canned chopped tomatoes 400g (14 oz) canned chopped tomatoes
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• 300g (10.5 oz) orzo pasta 300g (10.5 oz) orzo pasta
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 20g (Sugars: 4g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a large bowl, combine the minced garlic, cinnamon sticks, and bay leaves. Rub the mixture all over the lamb shoulder, ensuring it is evenly coated.
3. 3.
   Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the lamb shoulder and sear on all sides until browned. Remove the lamb from the pot and set aside.
4. 4.
   In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened and lightly browned.
5. 5.
   Return the lamb shoulder to the pot and add the canned chopped tomatoes and chicken or vegetable broth. Season with salt and pepper to taste.
6. 6.
   Cover the pot and transfer it to the preheated oven. Allow the lamb to cook for 3-4 hours, or until it is tender and easily falls off the bone.
7. 7.
   Remove the pot from the oven and transfer the lamb to a cutting board. Shred the meat using two forks and discard any bones or excess fat.
8. 8.
   Return the shredded lamb to the pot and add the orzo pasta. Stir well to combine.
9. 9.
   Cover the pot again and place it back in the oven for an additional 20-25 minutes, or until the orzo is cooked al dente.
10. 10.
    Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with good marbling, as this will ensure a tender and flavorful end result.
• Orzo pasta — Be careful not to overcook the orzo, as it can become mushy. Cook it until it is al dente, with a slight bite to it.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the pot before placing it in the oven.
• If you prefer a thicker sauce, you can remove the shredded lamb and reduce the sauce on the stovetop before adding the orzo.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Serve the Kapamas with a dollop of Greek yogurt on top for a creamy and tangy contrast.
• This dish pairs well with a fresh Greek salad and crusty bread.

Serving advice

Serve the Kapamas hot, garnished with fresh parsley. Accompany it with a side of Greek salad and warm crusty bread for a complete and satisfying meal.

Presentation advice

Present the Kapamas in a large serving dish, allowing the golden-brown lamb and vibrant orzo to take center stage. Garnish with a sprinkle of fresh parsley for a pop of color.