Lamb Orzo Stew - Upper Arlington Public Library

Ingredients

• 1/2 cup olive oil
• 1 leg of lamb (5- to 7-lb, boned, cut into 1 1/2-inch chunks and patted dry)
• 2 pound tomatoes (ripe, chopped or 2 lbs good canned tomatoes, drained and chopped)
• 1 onion (medium)
• 5 cloves
• 2 clove garlic (large, minced)
• 2 pound tomato paste
• 4 teaspoon cinnamon
• 1 pinch sugar
• salt
• pepper (freshly ground)
• 1/2 cup butter
• 1 pound orzo (rice-shaped pasta)
• 3 cup water
• 1/2 cup Parmesan cheese (up to 1 c, freshly grated)