Don't worry, you won't need to do this -- but we think it's fun.

First step: get your oil all hot and shimmering.

And in goes the lamb.

After it looks like this, remove it and set aside.

Allium time.

Toss in your garlic, and cook until softened. Then add your spices.

One spice...

Two spice...

Three spice, four.

Add the tomatoes (smooshed first, thank you), making sure to scrape up the goodness on the bottom of the pan.

After 10 minutes, you're free to add the diced tomatoes.

And a bit of water. Now let this bubble away.

Remember the lamb? Its comeback is now.

Flavors need privacy to marry, you know.

While that does its thing, the orzo takes a plunge.

Then it gets tossed with olive oil, lemon juice, and...

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.

Look at this feast! Dig in.

Gather everything together now.

That turkey is going to need a little salt, yes?

The start to many a good meal.

Brown it! Breast-side down first.

This is what you're going for -- now remove it to a plate.

In go the onions. When they start to brown, add the spice parade.

Sprinkle it in, and reach for your second spice. (Give thanks to your mise later.)

Oregano joins in on the fun.

And all of the chiles -- you'll taste the kick later.

When all of that has made your kitchen smell amazing, add the tomato paste and stir it in.

Slowly pour in the stock and lime juice.

And mix that in, too. Pause to admire this -- it's going to smell incredible.

Turkey, get back in the pot!

Ladle some liquid over his top so he doesn't dry out. Then he's oven-bound.

While the turkey cooks, turn your attention to the Xni-Pek.

This one's easy: just stir everything together!

But don't forget to season.

A little lime binds it all together.

This goes into the fridge to mingle and make friends will you do the rest.

That turkey is done! Take it from the pot and place it into a big bowl.

Remove the skin, and the bones, too -- you won't want to eat those.

And shred the meat with two forks. Be careful, it'll still be warm!

Pour a couple ladles full of the liquid from the pot over the shredded turkey. You'll need to taste-test your work, too. Do that now.

Now for the Kol Indio: add the broth to the Dutch oven and bring it to a simmer.

Whisk in the cornmeal, and cook until it resembles a thick porridge. After that, you'll be ready to eat!

Your masterpiece, all assembled.