Pre-heat oven to 180C. Heat the olive oil in a heavy casserole and fry the turkey until golden. Transfer to a plate.
Add the onion to the casserole and fry until softened. Add the garlic and cook with the onion for a further 30 seconds, before returning the meat to the pan.
Add the tomatoes, cinnamon and butter. Stir and leave to bubble for a few minutes
Dissolve the stock cube in 750ml hot water and pour into the pan. Cover and place in the oven for 1 hour.
Rinse the Orzo in a sieve, drain and add to the casserole. Stir to mix in, cover the pan and return to the oven for a further 16 minutes.
Serve sprinkled with parsley and mozzarella
This dish is usually made with lamb but I prefer this cheaper, healthier version made with Turkey.
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