WHO: Fiveandspice is a long-time Food52-er who works nothing but magic in the kitchen.
WHAT: A filling -- and exciting -- dinner that goes from stove to the table in under an hour.
HOW: Cook up a pot of saucy, fragrant lamb, and then all that's left is a quick boil of pasta.
WHY WE LOVE IT: The process is straightforward, but it doesn't taste that way; in terms of eating and cooking, this is a win-win dish. And you only have to dirty two pots! We'd run out for the ingredients now, if we were you.
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Don't worry, you won't need to do this -- but we think it's fun.
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First step: get your oil all hot and shimmering.
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And in goes the lamb.
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After it looks like this, remove it and set aside.
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Toss in your garlic, and cook until softened. Then add your spices.
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Three spice, four.
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Add the tomatoes (smooshed first, thank you), making sure to scrape up the goodness on the bottom of the pan.
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After 10 minutes, you're free to add the diced tomatoes.
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And a bit of water. Now let this bubble away.
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Remember the lamb? Its comeback is now.
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Flavors need privacy to marry, you know.
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While that does its thing, the orzo takes a plunge.
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Then it gets tossed with olive oil, lemon juice, and...
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A whole lot of green. Now all you need to do is stir the spinach into your lamb mixture, and you're destined for dinner.
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