The smartest thing about mince is its scrumptious ratio of fats to meat. As the fats melts, an beautiful flavour works its approach into each little bit of a sauce or dish, giving physique, silkiness and important nutritional vitamins and minerals. It’s additionally reasonably priced and versatile, and at residence in all types of dishes, from Italian meatballs to Thai stir-fries and spiced flatbreads. Buy mince with a excessive ratio of fats from a butcher you belief, and witness the way it transforms a meal.
Greek lamb, tomato and feta orzo
Gentle spicing and the flavours of bay and oregano give this straightforward dish a stupendous nuance.
Prep 15 min
Cook 55 min
2 tbsp olive oil
400g lamb mince
Salt and black pepper
2 giant onion, peeled and chopped
3 garlic cloves, peeled and chopped
1 tsp paprika
2 tsp floor cinnamon
½ tsp nutmeg
2 bay leaves
2 tsp dried oregano
200ml crimson wine
2 x 400g cans chopped tomatoes
1 large handful parsley, roughly chopped
100g feta, crumbled
Warm the oil in a big, deep pan over a medium-high warmth. Season the lamb, then, as soon as the oil is scorching, fry it in two batches till golden. Scoop right into a bowl and put aside.
Return the pan to the warmth and add the onion, garlic and spices. Season properly, and sweat for eight to 10 minutes, till the onion is translucent and comfortable. Stir within the lamb, herbs and wine, and produce as much as a simmer. Cook briskly for 3 to 4 minutes, to cut back the wine, then stir within the tomatoes and simmer gently for half-hour, till the sauce is thick. Check the seasoning.
Stir within the orzo, then pour in sufficient water to cowl by 2cm – you’ll want about 500ml. Stir once more, cowl, flip the warmth down low and prepare dinner for quarter-hour, till the orzo is simply tender and has absorbed many of the liquid. Remove the lid, sprinkle over the parsley and feta, and serve with crusty bread.
The easy flex …
Stir cooked butter beans into the richly spiced tomato sauce as an alternative of the lamb mince. Add the feta concurrently the orzo and water, and bake in a medium oven till cooked via.