INGREDIENTS

2 to 3 tbsp olive oil
1 kg diced lamb shoulder
2 onions, finely diced
1 tbsp Za’atar
2 cinnamon sticks, broken in half
1 tbsp Lebanese 7 spice mix
2 bay leaves  
400 g tin of chopped tomatoes with garlic and olive oil
1.2 l chicken stock
2 tsp date syrup
400 g orzo
75 g feta, crumble
Handful of fresh oregano, roughly chopped for garnish  

HOW TO MAKE IT

1. Heat the oven to 180, 160 fan.
2. Add the olive oil to a wide shallow braising pan with a lid (the staub braiser!) and fry over the lamb in batches if necessary until golden. Set aside to a plate. Add the onion, za’atar, cinnamon sticks, Lebanese 7 spice mix and a little extra oil and fry gently for a few minutes until the onions have softened.
3. Add the lamb back in to the pan with the onions and cover with the tomatoes and stock, and add the date syrup. Season with salt and pepper (go easy on the salt if using a powdered stock). Cover with a lid and bake in the oven for 1.5 hours until the lamb is very tender.
4. Remove the cinnamon sticks and add the orzo and stir well. Cover and return the pan to the oven to continue to cook for a further 25 minutes by which time the orzo should be cooked and the sauce nice and thick.
5. Sprinkle the feta and fresh oregano over the top and serve.