greek

Lamb Youvetsi with Tomato, Cinnamon, and Orzo

This simmered dish pairs lamb shoulder, boneless, cubed with orzo, tomato paste and ground cinnamon. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

60 g Carbohydrates

34 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

116g lamb shoulder, boneless, cubed 296 kcal
50g orzo (dry) 186 kcal
8g olive oil 71 kcal
54g yellow onion, finely chopped 22 kcal
5g garlic, minced 7 kcal
155g crushed tomatoes 50 kcal
16g tomato paste 13 kcal
1g ground cinnamon 2 kcal
1g bay leaf 2 kcal
194g water 0 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

lamb shoulderolive oilsaltblack pepper
Pat lamb dry and season with salt and pepper. Heat olive oil in a small pot over medium-high and brown lamb on all sides, 4 to 5 minutes.
yellow oniongarliccrushed tomatoestomato pasteground cinnamonbay leaf
Add onion and cook 2 minutes. Stir in garlic, tomato paste, cinnamon, and bay leaf for 30 seconds.
lamb shouldercrushed tomatoeswater
Add crushed tomatoes and water. Reduce heat to low, cover, and simmer 35 to 45 minutes until lamb is tender, adding a splash of water if needed.
orzo (dry)bay leaf
Stir in orzo and simmer uncovered 8 to 10 minutes, stirring often, until orzo is tender and sauce is thick. Remove bay leaf and rest 2 minutes before serving.