25 minutes
Savor the bold flavors of North Africa with this one-pot orzo dish that combines succulent ground lamb with the spicy kick of harissa, all balanced by cool, tangy yogurt and fresh parsley. It's a perfect quick meal for two that doesn't skimp on taste.
Dried Orzo
cups
Ground Lamb
0 oz
Cumin, ground
teaspoons
tablespoons
Harissa Paste, divided
tablespoons
Garlic, sliced
cloves
cups
cups
Cherry Tomatoes, halved
cups
tablespoons
Flat Leaf Parsley, roughly chopped
cups
to taste
1. Prep
Chop the parsley, halve the cherry tomatoes, and slice the garlic. Measure out your spices, orzo, and liquids. This will ensure seamless cooking once you begin.
2. Sear Protein
In a large pan over medium heat, add 1 Tbsp olive oil and the ground lamb with a pinch of salt. Cook until browned, breaking it into small pieces with a wooden spoon. Once cooked, remove the lamb from the pan and set aside.
3. Add Aromatics
Lower the heat to medium-low and add another tablespoon of olive oil to the pan. Add the sliced garlic and cook for 1-2 minutes then add the cumin, cooking until fragrant but not browned – usually about 1 minute.
4. Caramelize Paste
Stir in the harissa paste and cook for another 2 minutes to deepen its flavor through caramelization.
5. Deglaze
Pour in the white wine, scraping up any browned bits from the pan, and reduce by about 80%, which concentrates the flavor.
6. Cook Orzo
Add the uncooked orzo to the pan, stirring it with the aromatics for a minute to lightly toast, which adds a nutty background note. Pour in the chicken stock and bring the mixture to a simmer. Cook, occasionally stirring, until the orzo is al dente and the liquid has reduced to a creamy consistency, about 10 minutes.
7. Finishing Ingredients
Add the cherry tomatoes, and cook for 2-3 minutes, then add the lamb back to the pot to heat through. Off the heat, stir in the yogurt, lemon juice, and most of the parsley, reserving some for garnish. The residual heat will warm these ingredients without risking overcooking.
Start with the best quality lamb you can find, preferably from a local butcher. Shoulder or leg cuts work well for this recipe as they are flavorful and become tender with cooking. Also, invest in a good quality harissa paste, as this will be the backbone of your dish's flavor profile.
Take the time to properly brown the lamb. This is not a step to rush. The Maillard reaction that occurs during browning adds a depth of flavor that can't be replicated through other means. Do this in batches if necessary to avoid overcrowding the pot, which can lead to steaming instead of searing.
Be precise with the amount of broth or stock you use. Too much and your orzo will be soupy; too little and it may burn or stick. A good rule of thumb is about 1.5 times the volume of liquid to orzo, but this can vary, so watch and adjust as needed.
After browning the meat and sautéing the vegetables, deglaze the pan with a splash of wine, stock, or even water. This step lifts all the delicious, caramelized bits from the bottom of the pot, incorporating them into the dish for extra flavor.
Once the orzo is added and the liquid is in, bring everything to a gentle simmer. This encourages even cooking and prevents the pasta from sticking to the bottom of the pot.
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