One-Pot Harissa Lamb Risoni (orzo)
A warming, spicy 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.
Serves
4
Prep time
10 minutes
Cooking time
20 minutes
Ingredients
- 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.
Ingredients
- 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.
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This dish doesn’t freeze well as the risoni can become too soft.
Substitutions
- Protein: Swap lamb mince for beef, chicken, or even turkey mince.
- Vegetables: Use capsicum, eggplant, or spinach in place of (or alongside) zucchini and tomatoes.
- Risoni: Replace with small pasta shapes like ditalini or even rice (adjust liquid and cook time as needed).
Serving Suggestions
Serve hot, topped with extra fresh parsley and a dollop of Greek yoghurt or labneh to cool the spice. Add a side of warm flatbreads or a crisp green salad for a complete meal.
Watch How to Make It
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