Fragrant and Saucy Lamb
In a Dutch oven (or other heavy-bottomed pan), heat a Tbsp of olive oil over medium-high heat until it's shimmering.
Add the ground lamb and sprinkle with ½ tsp sea salt and a good grinding of black pepper. Cook, stirring to break it apart until it has browned.
Remove the lamb with a slotted spoon and drain all but a couple of Tbsp of the remaining fat
Return the pot to the stove-top and add the onion and garlic (still over medium-high)
Cook, stirring occasionally until the onions have softened and are golden (~ 5 minutes)
Stir in the spices (cinnamon, oregano, cumin, coriander, and red pepper flakes) and cook until they smell fragrant (~ 1-2 minutes).
Add the squished tomatoes
Cook, stirring occasionally, for 10 minutes.
Add the can of diced tomatoes, along with the water.
Bring to a boil, then turn the heat to low and simmer, uncovered, for 15 minutes
Add the browned lamb back to the pot, stir, cover the pot and allow it to cook for 20 minutes (stirring from time to time)
Add the fresh spinach and cook a couple of minutes more, until the spinach has wilted
Add additional sea salt + pepper, to taste (keep in the back of your mind that you'll be topping with feta and olives, which will also add saltiness)
Lemony Herbed Orzo
While the lamb and tomatoes are simmering, bring a large pot of well-salted water to a boil.
Add the orzo and cook according to the package directions, until al dente.
Reserve ½ cup of pasta water.
Drain the orzo.
Toss with the 2 Tbsp olive oil, the lemon juice, and chopped parsley (if you feel it needs a little more liquid, add a bit of the reserved pasta water)
Finish and Serve
Spread the orzo onto a serving platter
Spoon the lamb and sauce all over the top, then sprinkle with the feta and chopped olives.