Lamb, Aubergine & Orzo Casserole for Remoska Tria | Lakeland Inspiration

Ingredients

• 1 tbsp, olive oil
• 600g, lamb leg or shoulder, cut into chunks
• 2, red onions, chopped
• 1, large aubergine, chopped
• 3, sticks celery, chopped
• 2, garlic cloves, crushed
• 400g, can of chopped tomatoes
• 1 tbsp, tomato purée
• 2, chicken stock cubes, dissolved in 300ml water
• 1 tsp, ground cumin
• 1 tsp, mild chilli powder
• 3, bay leaves
• 200g, orzo
• A portion, salt and freshly ground black pepper, to taste
• 4 tbsp, Greek yoghurt
• a few, toasted cumin seeds, pinch of mild chilli powder or a little chopped fresh parsley