# 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
# How To Make It:
01 - Heat olive oil over medium-high heat in a large heavy pot or Dutch oven. Toss lamb cubes with smoked paprika, salt, and pepper, then sear for 3–4 minutes until browned on all sides. Remove and set aside.
02 - Reduce heat to medium. Add onion and cook for 2–3 minutes until softened. Stir in garlic, bell pepper, and zucchini, cooking for 5 minutes while stirring occasionally.
03 - Incorporate cumin, oregano, cinnamon, and chili flakes if using. Cook for 1 minute until aromatic.
04 - Return lamb to the pot. Add diced tomatoes and stock. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Stir in orzo and simmer for 10–12 minutes, stirring occasionally, until tender and most liquid is absorbed.
06 - Fold in baby spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.
07 - Plate the dish hot, garnished with crumbled feta, chopped parsley, and lemon wedges.
