- 2 tbsp olive oil
- 500 gm minced lamb
- 1 onion, finely chopped
- 1 baby fennel, finely chopped, fronds reserved
- 3 garlic cloves, finely chopped
- Finely grated rind and juice of 1 lemon
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¾ tsp dried chilli flakes
- ½ tsp dried mint
- 400 gm canned cherry tomatoes
- 250 ml beef stock (1 cup)
- ¼ cup coarsely chopped dill
- ¼ cup coarsely chopped mint
- ¼ cup coarsely chopped flat-leaf parsley
- 50 gm pitted kalamata olives, coarsely chopped
- 400 gm orzo or risoni
- 2 tbsp extra-virgin olive oil
- Feta, to serve
- 1Heat olive oil in a large frying pan over medium-high heat, add lamb and brown well all over, breaking up any clumps with a wooden spoon (2-3 minutes). Transfer to a bowl using a slotted spoon and pour off all but 2 tbsp fat from the pan. Add onion, fennel, garlic and lemon rind, sauté until translucent (4-5 minutes), then stir in cumin, coriander, chilli and dried mint, and fry until fragrant. Return lamb to the pan, add tomatoes and stock, season to taste, bring to a simmer and cook until liquid reduces by half and lamb is well flavoured (10-12 minutes). Stir in fresh herbs and olives and check seasoning.
- 2Meanwhile, cook orzo in a large saucepan of well-salted boiling water until just tender (4-5 minutes), then drain and toss in a bowl with extra-virgin olive oil and lemon juice.
- 3To serve, divide orzo among serving bowls, top with lamb mixture and serve hot scattered with feta and fennel fronds.
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