Warm the oil in a large, deep pan over a medium-high heat. Season the lamb, then, once the oil is sizzling, fry it in two batches until golden. Scoop into a bowl and set aside.
Return the pan to the heat and add the onion, garlic and spices. Season well, and sweat for eight to 10 minutes, until the onion is translucent and soft. Stir in the lamb, herbs and wine, and bring up to a simmer. Cook briskly for three to four minutes, to reduce the wine, then stir in the tomatoes and simmer gently for 30 minutes, until the sauce is thick. Check the seasoning.
Stir in the orzo, then pour in enough water to cover by 2cm – you’ll need about 500ml. Stir again, cover, turn the heat down low and cook for 15 minutes, until the orzo is just tender and has absorbed most of the liquid. Remove the lid, sprinkle over the parsley and feta, and serve with crusty bread.