Greek Lamb and Orzo

Ingredients

• 0.3 teaspoon cayenne pepper 
• 1 stalk celery cut into 1/2 inch pieces
• 1 clove garlic minced
• 1 pound lamb 
• 1 cup orzo pasta uncooked
• 0.3 teaspoon salt 
• 29 ounce stewed tomatoes undrained canned

Equipment

• sauce pan

Directions

1. Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.