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Recipe: Greek Spiced Lamb with Risoni

Serves 8-10


  • 500g Pasture Fed Lamb mince
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 6 cloves garlic, crushed
  • 2 tsps ground cinnamon
  • 1 tsp dried oregano
  • 1.5 tsps ground cumin
  • 2 tsps ground coriander
  • 1/2 tsp chilli flakes
  • 2 x 400g can of whole tomatoes, mashed
  • 1 x 400g can of diced tomatoes
  • 1 – 2 cup fresh spinach*, chopped
  • 500g Risoni# pasta
  • 2 cups fresh parsley, chopped
  • Juice of 1 whole lemon
  • 1/4 cup kalamata olives, pitted and finely chopped
  • 1/2 cup crumbled feta


  • In a large pan or pot, heat 1tbsp of olive oil over medium-high heat, add the lamb and sprinkle with salt and pepper. Cook, stirring to break it apart, until it is nicely browned. Remove the lamb with a slotted spoon and leave any fat and juices in the pan.
  • Add the onion and garlic to the pan and cook until they are soft and golden. Stir in the spices (cinnamon, oregano, cumin, coriander, and chilli) and cook until they start smelling fragrant.
  • Stir in the mashed and diced tomatoes and one cup of water. Bring to a boil, then turn down to a simmer and simmer, uncovered, for 15 minutes.
  • Return the lamb back to the pot, give a good stir, then cover the pot and leave it to cook, stirring from time to time, for 20 minutes.
  • Stir in the spinach and cook for a few minutes until the spinach is just wilted.
  • While Lamb and Tomatoes are simmering, bring a large pot of salted water to a boil. Add the Risoni and cook for 8 – 10 minutes. Reserve 1/2 cup of pasta water.
  • Drain the Risoni and toss with 2 tbsps of olive oil, the lemon juice and all of the parsley. Add a little of the pasta water at a time if you feel it needs more liquid.
  • Spread the Risoni on a large platter, spoon the Lamb mixture on top, and finally sprinkle over the feta and chopped olives.


* We have an excess of spinach in our garden at the moment, so I used 2 cups

# Cous Cous or other types of pasta can also be used

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