Step 1

Coarsely grate half an onion. Thinly slice the remaining 1½ onions.

Step 2

Make 'sausages'. Combine lamb, grated onion (from step 1), 125g (4oz) of the fetta, the egg, breadcrumbs, spices, chopped oregano, currants and salt, using your hands to mix very well. Season with pepper. Shape ¼ cups of mixture into oval sausage shapes; place on a tray. Cover; refrigerate until required.

Step 3

Heat oil in a large frying pan over medium heat; cook 'sausages', turning, for 2 minutes or until browned. Transfer to a tray.

Step 4

Add sliced onion to same pan; cook, stirring, for 5 minutes or until soft and golden. Add garlic; cook, stirring, for 1 minute or until fragrant. Add canned tomatoes, paste, stock, sugar and vinegar, then season well with salt and pepper; bring to the boil. Transfer mixture to a 4.5-litre (18-cup) slow cooker along with the 'sausages'.

Step 5

Cook, covered, on low, for 3 hours (or high for 1½ hours). Add risoni and olives; stir gently to combine. Cook, covered, for a further 20 minutes or until risoni is tender.

Step 6

Serve topped with remaining crumbled fetta and extra oregano leaves.