• 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped or minced
  • 500g ground lamb (see note)
  • 1 teaspoon oregano
  • 1 teaspoon sweet paprika
  • ¼ cup tomato paste
  • 1 punnet (200g) cherry tomatoes, halved
  • 2 cups chicken stock
  • 2 heaped cups (500g) spelt pasta (or pasta of choice)
  • 100g greek feta (see note)
  • ½ cup chopped parsley



  1. Heat oil in a large cast iron pot or other large saucepan with a lid, over medium heat. Add the onion and cook until translucent, about 5 minutes, add the garlic and cook for another minute, until aromatic.
  2. Turn heat up to medium-high, add lamb and stir to break up for about 5 minutes, until brown. Add oregano, paprika and tomato paste and stir until well combined.
  3. Add cherry tomatoes, chicken stock and pasta. If chicken stock is salt-free (e.g. homemade), also add 1 teaspoon of salt. Push the pasta underl the liquid, as much as possible.
  4. Bring to a simmer, then cover and reduce heat to medium/low (low works best for gas cooktop). Cook covered for 15 minutes. After 15 minutes, check the pasta, if it needs more cooking, cook for an extra couple of minutes.
  5. Sprinkle with feta and parsley. Serve straight from the pan with a salad, or steamed veggies.



LAMB MINCE – this mince is typically higher in fat than beef mince so will create more oil in the dish, if you prefer leaner meat, drain off some of the lamb fat after browning, or use a lean beef mince.

CHEESE – goat/sheep’s feta is often better tolerated than cow’s milk, or skip this ingredient for dairy free.