Step-by-Step Instructions

1. 1.Brown the Lamb

   Heat 3 tablespoons of extra virgin olive oil in a large pan over medium-high heat. Add the diced lamb shoulder, season with salt and pepper, and brown thoroughly for 10-15 minutes until nice and crusty on the edges.

2. 2.Sauté Aromatics

   Remove the browned lamb from the pan and set aside. Add the bay leaf, minced garlic, and finely chopped onions to the same pan. Sauté for 8-10 minutes until the onions are softened and lightly browned.

3. 3.Add Spices and Red Wine

   Return the lamb to the pan with the onions and garlic. Add the nutmeg, ground cinnamon, dry oregano, and paprika. Stir well for about 1 minute to blend the spices with the meat and aromatics. Pour in the red wine and bring to a boil, then reduce the wine by half, which should take approximately 4-5 minutes.

4. 4.Simmer the Stew Base

   Add 1 cup of water and stir, bringing the mixture to a boil. Then, add the tomato pulp/passata and stir again. Once it's bubbling, reduce the heat to a low simmer, cover the pan with a lid, and let it cook for 1 hour.

5. 5.Cook the Orzo

   After 1 hour, remove the lid. Add the orzo pasta to the stew, stirring to ensure it is completely submerged in the liquid. Cover the pan again and continue to simmer on low heat for 20 minutes only, allowing the orzo to absorb the sauce and cook through.

6. 6.Finish and Serve

   Remove the lid after 20 minutes. The orzo should have risen and absorbed most of the sauce. Sprinkle crumbled feta cheese generously over the top of the stew, followed by a scattering of fresh chopped parsley. Serve immediately with garlic bread and a fresh salad.