Place a large, non-stick saucepan over medium-high heat and spray with cooking spray.

Add the lamb and cook for 5 minutes, or until lightly browned all over. Transfer to a plate and cover to keep warm.

Spray a little more cooking spray into the pan and add the onions, garlic, aubergine, rosemary, oregano, ground cinnamon, and a splash of hot water. Cook for 10 minutes until softened and lightly browned. Add more water if required and stir occasionally.

Add the lamb back to the pan with the cinnamon stick, canned tomatoes, tomato purée, and stock. Stir to combine and bring to the boil.

Stir in the orzo and reduce to a simmer and cook covered for 30 minutes or until the orzo is tender, stirring occasionally to prevent orzo from sticking.

Discard the cinnamon stick and divide between four warmed bowls or plates. Sprinkle evenly with the crumbled feta and chopped parsley.