Cut lamb into small chunks, season with a little salt and pepper and brown quickly in very hot olive oil.
Transfer to a casserole dish. Fry a chopped onion and a crushed clove of garlic for a few minutes, to soften,
then tip in 2-4 skinned and chopped tomatoes, a small glass of red wine, a tsp of tomato paste, a tsp sugar,
a ½ tsp cinnamon and a ½ tsp nutmeg, together with a cup of chicken or lamb stock. Bring to a simmer, then pour
this over the meat in the casserole, and bake in a 170°C oven for an hour, until the meat is tender. Stir in
a cup of orzo and bake for another 20-25 minutes, until the orzo is tender. Serve with freshly grated parmesan
and a green salad.