Serve up a table-sharing delight with this recipe for Greek-style lamb.
Heat the oil in a large casserole dish over a medium heat and fry the lamb pieces until browned on all sides. Remove the meat from the pan with a slotted spoon and set aside.
Stir the onion and garlic into the casserole dish. Fry for 10 minutes, or until soft. Then add the bay leaves and anchovy fillets and cook for a further 2-3 minutes
Return the lamb to the dish. Add the tomatoes, cinnamon, stock and bring to the boil. Cover with a lid and simmer for two hours.
Add the orzo and cook for a further 20 minutes.
Finally stir in the sherry vinegar and fresh herbs. Serve with Greek-style yoghurt and flatbread.
