# What You'll Need:
→ Meats
01 - 1 lb boneless lamb shoulder or leg, cut into 1-inch cubes
02 - 1 tbsp smoked paprika
→ Vegetables
03 - 1 medium red onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 red bell pepper, diced
06 - 1 medium zucchini, diced
07 - 14 oz canned diced tomatoes
08 - 3.5 oz baby spinach
→ Spices & Seasonings
09 - 1 tsp ground cumin
10 - 1 tsp dried oregano
11 - ½ tsp ground cinnamon
12 - ¼ tsp dried chili flakes (optional)
13 - Salt and black pepper, to taste
→ Grains & Liquids
14 - 1 cup orzo pasta
15 - 3 cups low-sodium chicken or vegetable stock
16 - 1 tbsp olive oil
→ Garnishes
17 - ⅓ cup crumbled feta cheese
18 - Fresh parsley, chopped
19 - Lemon wedges
# Directions:
01 - Heat olive oil in a large heavy pot over medium-high heat. Toss lamb cubes with smoked paprika, salt, and pepper. Add to pot and sear, turning occasionally, until browned on all sides, about 3–4 minutes. Remove lamb and set aside.
02 - Reduce heat to medium. Add chopped onion to the pot and cook until softened, about 2–3 minutes. Stir in minced garlic, diced bell pepper, and zucchini. Cook, stirring occasionally, for 5 minutes.
03 - Mix in ground cumin, dried oregano, ground cinnamon, and chili flakes if using. Cook for 1 minute until fragrant.
04 - Return lamb to the pot. Pour in canned diced tomatoes and stock. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Stir in orzo pasta. Simmer, stirring occasionally, until orzo is tender and most liquid is absorbed, about 10–12 minutes.
06 - Fold in baby spinach and cook until wilted, about 2 minutes. Adjust seasoning with salt and black pepper to taste.
07 - Plate the dish hot, garnished with crumbled feta cheese, chopped fresh parsley, and lemon wedges.
