Hearty Turkish Lamb and Orzo Pilaf

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the lamb cubes and sear until browned on all sides, about 5-7 minutes. Remove the lamb from the skillet and set aside.

Reduce heat to medium. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.

Return the seared lamb to the skillet. Pour in the undrained diced tomatoes and chicken broth. Bring the mixture to a simmer.

Stir in the orzo pasta, salt, and black pepper. Cover the skillet, reduce the heat to low, and simmer for 15-20 minutes, or until the orzo is tender and most of the liquid has been absorbed.

Remove from heat and let stand, covered, for 5 minutes to allow the orzo to fully absorb any remaining liquid.

Fluff the pilaf with a fork and garnish with fresh chopped parsley before serving.