400 g (13 oz) lamb fillet or neck, cut into bite-sized pieces
1 onion, sliced
2 garlic cloves, crushed
1 tablespoon tomato purée
1/2 teaspoon ground cinnamon
pinch of dried chilli flakes
1 red pepper, cored, deseeded and sliced
750 ml (1 1/4 pints) hot chicken stock
300 g (10 oz) small soup pasta
salt and pepper
25 g (1 oz) feta cheese, crumbled
handful of chopped parsley, to garnish
Heat the oil in a large flameproof casserole dish. Add the lamb and cook for 5 minutes until starting to brown, then add the onion and cook for a further 7–8 minutes until soft. Stir in the garlic, tomato purée, spices and red pepper, then pour in the stock.
Bring to the boil, then reduce the heat and simmer for 1–2 minutes, then add the pasta and cook for 12 minutes, or according to the pack instructions, until the pasta is tender and most of the liquid has boiled away. Season to taste, then serve sprinkled with the feta and parsley.