Ingredients

• 400 g Ground lamb
• 1 cup Orzo pasta
• 1 cup Basmati rice (or long-grain rice)
• 2 medium Yellow onions
• 3 cloves Garlic
• 400 g, can Crushed tomatoes
• 4 cups Chicken broth (or vegetable broth)
• 2 tablespoons Tomato paste
• 3 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Sweet paprika
• 1/2 teaspoon Ground cinnamon
• 1/4 teaspoon Cayenne pepper (optional)
• to taste Salt
• to taste Black pepper
• 1/4 cup, chopped Fresh mint
• 1 cup Plain Greek yogurt
• 1/4 cup, chopped Fresh parsley
• 2 tablespoons, toasted Pine nuts

Instructions

1. 1

   Sauté one chopped onion in 1 tablespoon of olive oil until translucent. Add the ground lamb and cook, breaking it up, until browned. Drain any excess fat.

2. 2

   Stir in the minced garlic, cumin, paprika, cinnamon, and cayenne pepper. Cook for 1 minute until fragrant.

3. 3

   Add the tomato paste and crushed tomatoes. Simmer for 5 minutes.

4. 4

   In another large pot, sauté the second chopped onion in 2 tablespoons of olive oil until caramelized. Add the orzo and rice, and toast for 2-3 minutes until the orzo is lightly golden.

5. 5

   Pour the hot chicken broth into the rice and orzo pot. Add the spiced lamb mixture, season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice and orzo are tender.

6. 6

   Meanwhile, mix the Greek yogurt with the chopped mint, a pinch of salt, and pepper.

7. 7

   Let the pilaf rest, covered, for 5 minutes after cooking. Fluff with a fork.

8. 8

   Serve the pilaf hot, garnished with fresh chopped parsley, toasted pine nuts, and a generous dollop of minted yogurt sauce.