Get the exact recipe here:https://www.dimitrasdishes.com/on-pot-lamb-spinach-orzo-stew/Ingredients3 pounds (1 and 1/2 kg) lamb, cut into cubes1/3 cup olive oil1 onion, finely chopped5-6 garlic cloves, grated15 oz (425g) crushed tomatoessalt, to tastefreshly cracked black pepper, to taste1 and 1/2 cups (250g) orzo pasta4 cups water/broth1/4 cup fresh lemon juice1 pound (500g) fresh spinach leavesoptional: 1 teaspoon dried dill2-3 tablespoons fresh chopped parsleyServe with: olives, feta, breadInstructionsSeason the lamb with salt and pepper.Heat olive oil in a large Dutch oven pot over medium heat.Brown the lamb in 2-3 batches. Transfer to a plate and set aside.Add the onion to the pot and cook until soft and golden.Add the garlic to the pot and warm through until fragrant.Place the browned lamb into the pot along with the tomatoes, salt, pepper, and enough water to almost cover the meat.Cook over medium heat until the meat is tender. About 45 minutes-1 hour.Add the spinach and cook until wilted.Add the orzo, lemon juice, dill, a teaspoon of salt, and 4 cups of water or broth. Bring to a boil and reduce the heat to medium-low. Simmer for 15 minutes or until the orzo is al-dente.Taste and adjust seasoning if needed. Garnish with parsley and serve with toasted bread, feta, and olives.Kali Orexi!