This aromatic stew is a one-pot meal that can be on your table in less than thirty minutes. The lamb and orzo cook in a saffron-and-tomato-flavored sauce, which is thickened by the starch of the pasta. If you decide to leave out the pasta, the stew will be thinner.

SERVES 6

INGREDIENTS

• 2 cups chicken stock or store-bought chicken broth
• 1 teaspoon saffron threads, crushed in the palm of your hand
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon sweet paprika
• ½ teaspoon ground turmeric
• 2 pounds leg of lamb, cut into 1-inch pieces
• 1 cup finely chopped sweet onion, such as Vidalia
• 4 medium carrots, cut into 2-inch lengths
• One 14½-ounce can chopped tomatoes, drained
• 1 cup orzo
• Grated zest of 1 orange
• ½ cup finely chopped fresh flat-leaf parsley

INSTRUCTIONS

1. Pour the stock into a large measuring cup and sprinkle with the saffron. Allow the saffron to bloom while preparing the stew.
2. In a small bowl, make a paste with 1 tablespoon of the oil, the paprika, and the turmeric and rub it into the lamb.
3. Heat the remaining 2 tablespoons of oil in the pressure cooker over medium-high heat.
4. Add a few pieces of the lamb at a time, being careful not to crowd the pot, and brown, transferring the browned meat to a plate.
5. Add the onion and sauté for 2 minutes, until it begins to soften.
6. Add the carrots, tomatoes, and saffron stock, and return the lamb to the pot, stirring up any browned bits on the bottom of the pot.
7. Add the orzo, pushing it under the liquid.
8. Lock the lid in place and cook at high pressure for 14 minutes.
9. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
10. Stir in the orange zest and parsley and allow to rest for 3 to 5 minutes before serving.