This Harissa Lamb Risoni is a warming one-pot meal that’s hearty yet simple to throw together. The risoni soaks up all the flavours of the lamb, spices, and harissa for a saucy, comforting dish that’s perfect for weeknights.
One-Pot Harissa Lamb Risoni (orzo)
Servings
4
servingsPrep time
10
minutesCooking time
25
minutesIngredients
500g lamb mince
½ onion, finely diced
4 garlic cloves, minced
½ cup cherry tomatoes, halved
1 zucchini, finely diced
3 tbsp harissa paste (use 2 tbsp for less heat)
Juice of ½ lemon
2 cups beef stock
1 cup water (plus more if needed)
1½ cups risoni (orzo)
3 tbsp parsley, finely chopped
1 tbsp olive oil
2 large handfuls baby spinach leaves
Salt & pepper, to taste
- Spice Mix
1 tbsp paprika
1 tbsp cumin
½ tsp chilli powder
½ tsp cinnamon
- To Serve
Fresh parsley, chopped
Directions
- Heat olive oil in a large, deep pan over medium-high heat. Add the lamb mince and cook until starting to brown, breaking it up with a spoon.
- Sprinkle over the spice mix and stir well.
- Add onion, garlic, and zucchini to the pan. Cook for 2–3 minutes until softened and fragrant.
- Stir through the cherry tomatoes and season lightly with salt and pepper.
- Stir in the harissa paste, coating the lamb and veggies well.
- Add the risoni to the pan and stir for 1–2 minutes so it toasts slightly and absorbs flavour.
- Pour in the beef stock and 1 cup of water. Stir to combine and bring to a gentle simmer. Cook for 12–15 minutes, stirring occasionally, until the risoni is tender.
- If the liquid reduces too quickly and the risoni is still firm, add an extra ½ cup water or stock. The dish should finish saucy, not soupy.
- Stir through the baby spinach leaves until just wilted.
- Squeeze over the lemon juice and stir through chopped parsley. Adjust seasoning to taste.
- Top with extra fresh parsley and enjoy warm.
