Lamb Ragù with Orzo and Warm Spices

• 2 tbsp Olive oil
• 1 medium Red onion
• 4 cloves Garlic
• 500 g Minced lamb
• 2 tsp Ground cumin
• ½ tsp Ground cinnamon
• 700 ml Tomato passata
• 250 ml Chicken stock
• 1 medium Lemon
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 320 g Orzo
• 15 g Fresh parsley

1. Heat the olive oil in a large pot over medium heat. Finely chop the red onion and add it with the fine sea salt; cook for 8 to 10 minutes until softened and lightly golden. Crush in the garlic and cook for 1 minute until fragrant.
2. Add the minced lamb and turn the heat up to medium-high. Cook for 8 to 10 minutes, breaking it up with a wooden spoon, until well browned and any liquid has cooked off. Stir in the ground cumin, ground cinnamon and black pepper for 30 seconds.
3. Pour in the tomato passata and chicken stock, then bring to a gentle simmer. Reduce the heat to low and cook, uncovered, for 45 minutes, stirring occasionally, until thick and rich. Finely zest the lemon into the pot, then taste and adjust seasoning if needed.
4. When the ragu is nearly ready, bring a saucepan of well-salted water to the boil. Cook the orzo for 8 to 10 minutes until just tender, then drain well. Tip the orzo into the ragu and stir for 1 to 2 minutes so it soaks up the sauce.
5. Finely chop the fresh parsley and stir most of it through the pasta. Divide between bowls and finish with the remaining parsley. Serve straight away while glossy and hot.

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