This is a lamb stew made with pasta, and I used to be assured that it solely tastes proper if small Italian pastine that appear to be tiny birds’ tongues are used. We knew them as graniamo in Egypt however they’re the orzo now we have right now. In Egypt over the past struggle, when this Italian import was not obtainable, households who cherished the dish used to make the pasta themselves with flour and water, rolling it into the proper, tiny skinny ovals between their fingers.
A good friend remembers spending hours along with her brother each Sunday as a small youngster, rolling the little bits of dough.
onions 3, reduce in ½ and sliced
sunflower oil 4 tbsp
lamb 1kg, akin to leg or neck fillets, cubed
salt and pepper
floor cinnamon 1½ tsp
grated parmesan (non-obligatory)
In a big, heavy-bottomed pan, fry the sliced onions within the oil over low warmth for 15-20 minutes, till delicate and golden, beginning with the lid on and stirring typically.
Take away the onions and put within the cubed meat, then cook dinner, lined, over low warmth for 30-45 minutes, turning the meat often, and including salt, pepper and cinnamon. The meat releases quite a lot of liquid and, on the finish, the items ought to be left scorching in oil. Stir within the fried onions, add water to cowl and cook dinner over low warmth for about 30-45 minutes or till the meat could be very tender, including water to maintain it nicely lined.
Stir within the pasta, add extra water to cowl, and cook dinner over low warmth, stirring often, for 15-20 minutes, till the pasta is tender, including salt and water so you’re left with some sauce. Serve with grated parmesan for those who like – it’s an Italian affect in Egypt that I do with out.
From A New Ebook of Center Japanese Meals (Penguin, £25). To order a duplicate go to guardianbookshop.com