SERVES 4-6 / PREPARATION 10 MINUTES / COOKING 20 MINUTES
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, finely chopped
2 tablespoons chopped oregano
500g lamb mince
1 teaspoon sea salt
zest and juice of 1 lemon
1 teaspoon ground cinnamon
1 teaspoon ground cumin
pinch of chilli flakes
2 medium tomatoes, chopped
1½ cups orzo
150g baby spinach
yoghurt mixed with some crushed garlic or crumbled feta to serve
Heat the oil in a frying pan, add the onion and garlic and fry until soft.
Add the oregano and cook for a minute. Add the mince and fry, breaking up the meat as it cooks for 5 minutes or until it has good colour.
Add the salt, zest, spices and chilli flakes. Cook for a minute then add the tomatoes and continue to cook, stirring occasionally, while you cook the orzo according to packet directions. Add the spinach to the pasta in the last 30 seconds to just wilt.
Drain then add to the lamb along with the lemon juice. Adjust the seasonings. Serve with a dollop of garlicky yoghurt or crumble over some feta. (DF)
Recipe: Ginny Grant Cuisine senior food writer