Spiced Lamb Orzo

• Ground lamb(500 g)
• Orzo(250 g)
• Onion(1)
• Garlic(3 cloves)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Spinach(120 g)
• Feta(100 g)
• Lemon(1)
• Olive oil(1 tbsp)
• Cumin(1 tsp)
• Dried Oregano(1 tsp)
• Cinnamon(½ tsp)
• Paprika(1 tsp)
• Chicken Broth(750 ml)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(15 g)optional

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, crumble {Feta}, zest half of {Lemon}, then cut the lemon into wedges. Roughly chop {Fresh parsley} if using.

   ~12 min

2. 2

   Heat {Olive oil} in a large deep frying pan or sauté pan over medium-high heat. Add {Ground lamb} and {Onion}, breaking the lamb into small irregular pieces, and cook until the lamb is browned and the onion is soft.

   ~8 min

3. 3

   Stir in {Garlic}, {Tomato paste}, {Cumin}, {Oregano}, {Cinnamon}, {Paprika}, {Salt}, and {Black pepper}. Cook, stirring, until the tomato paste darkens slightly and the spices smell fragrant.

   ~2 min

4. 4

   Add {Orzo}, {Canned tomatoes}, and {Chicken Stock}. Stir well and bring to a gentle bubble. Reduce the heat to medium-low and simmer, stirring a few times, until the orzo is tender and the sauce is thick and glossy.

   ~12 min

5. 5

   Stir in {Spinach}, half the {Feta}, and the lemon zest from {Lemon}. Cook just until the spinach wilts and the cheese softens into the orzo. Squeeze in a little lemon juice to brighten everything.

   ~2 min

6. 6

   Spoon into bowls and finish with the remaining {Feta}, {Fresh parsley}, and extra wedges of {Lemon} for squeezing over.

   ~0 min