Ingredients
1 pound lean ground lamb or turkey
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
1 jalapeño chili with seeds, chopped
1 1/4 teaspoons ground cardamom
1 1/2 teaspoon curry powder
8 ounces orzo pasta
2 cups canned beef broth or water
1-2 cups water
28 oz can chopped tomatoes
1 cup chopped fresh cilantro
Preparation
Heat oil in heavy large skillet over medium-high heat. Add meat and sauté until cooked through, breaking up with back of spoon, about 5 minutes. Drain fat.
Reduce heat to medium. Add garlic, ginger and chili to same skillet and sauté 2 minutes. Add cardamom, curry powder and orzo and stir for 1 minute. Add broth, canned tomatoes, and about 1 cup water and bring mixture to boil. Reduce heat to medium-low. Cover and cook until orzo is tender and most of broth is absorbed, stirring occasionally and maybe adding more water to prevent sticking on bottom of skillet, about 15 minutes. Season to taste with salt and pepper. Stir in cilantro and serve.
