Lissan al Assfour bel Lahm

• 2 or 3 onions, sliced
• 3 tablespoons vegetable oil
• 2 pounds lamb or beef, cubed
• Salt and pepper
• 11 1/2 teaspoons cinnamon
• 3/4 pound orzo
• Grated Parmesan cheese (optional)

1. In a large pan, fry the sliced onions in oil until soft and golden.
2. Add the cubed meat and turn to brown it all over.
3. Season with salt, pepper, and a little cinnamon.
4. Add water to cover and cook, covered, for about 1 1/22 hours, or until the meat is very tender, adding water if it becomes dry.
5. Add the pasta, cover with water, and cook for a further 20 minutes, or until the pasta is tender.
6. Add more water if necessary.
7. Quite a bit of sauce must be left at the end of cooking.
8. Serve with grated Parmesan cheesean Italian influence in Egypt.

onions, vegetable oil, lamb, salt, cinnamon, orzo, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/lissan-al-assfour-bel-lahm-373562 (may not work)