Lamb and Aubergine Orzo One-Pot
Ingredients
- 500g lamb mince
- 1 red onion, finely chopped
- 2 large garlic cloves, minced
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 large cup (about 200g) orzo pasta
- 1 can (400g) chopped tomatoes
- 1 tsp harissa powder (or any Middle Eastern spice blend)
- 200ml water
- 1 beef stock cube
- 1 tbsp tomato purée
- 1 aubergine, diced
Preparation
Preheat the oven to 210°C.
Heat a large ovenproof pan over medium heat. Add olive oil, followed by the chopped onion and garlic.
Add the lamb mince to the pan to brown, season with salt and pepper, and cook until browned. Add in the aubergine and cook.
Stir in the orzo then add chopped tomatoes, harissa powder, 200 ml of beef stock and tomato purée. Mix well.
Reduce the heat to a gentle simmer, place the lid on the pan, and let it cook for a few minutes.
Transfer the pan into the preheated oven and bake for 20–25 minutes.
Remove from the oven and garnish with fresh parsley
Notes
This recipe serves 4. Ensure the dish is safe to be transferred to the oven.
