Slow cooked lamb and olive orzo

Ingredients

• 2 tbsp olive oil
• 500g/1lb 2oz lamb neck fillet, cut into 2–3cm/¾–1¼in chunks
• 2 onions, sliced
• 2 garlic cloves, sliced
• 1 heaped tbsp tomato purée
• 1 tsp dried oregano
• 1 tsp ground cinnamon
• 70g/2½oz pitted black olives, chopped
• 1 chicken stock cube
• 400g tin chopped tomatoes
• 300g/10½oz orzo
• 100g/3½oz feta (optional)
• sea salt and freshly ground black pepper

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