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Spicy Indian Orzo

(Modified from Bon Appetit)

Serve this pilaf-like dish with mango chutney and cold yogurt or raita.

2 tablespoons vegetable oil
1 pound lean ground lamb (or any ground meat)
1 bunch mustard greens, large stem removed, and chopped
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
1 jalapeño chili with seeds, chopped
1 teaspoon ground cardamom
1-2 teaspoons curry powder
8 ounces orzo pasta
2 cups canned beef broth (or any other type of broth)
2 cups of water
1 cup chopped ripe tomato
1/2 cup chopped fresh cilantro

Put water and broth in pot and bring to boil. Add orzo and cook until al dente (6-9 minutes). Strain and set aside.

Heat oil in heavy large skillet over medium-high heat. Add lamb and sauté until cooked through, breaking up with back of spoon, about 5 minutes. Season with salt and pepper to taste. Using slotted spoon, transfer lamb to bowl.

Reduce heat to medium. Add garlic, ginger and chili to same skillet and sauté 2 minutes. Add cardamom and curry powder and stir to 1 minute. Add chopped mustard greens and saute until wilted (if the pan is dry and there is not enough water clinging to the leaves, you may need to add a small amount of water to prevent scorching). Add orzo, ground meat, chopped tomato, and cilantro to skillet and mix together. Season to taste with salt and pepper.

Mound pilaf on large platter. Serve with mango chutney and yogurt or raita.

Serves 4

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