• 2 tablespoons vegetable oil
• 1 pound lean ground lamb or pork
• 2 tablespoons minced garlic
• 2 tablespoons minced peeled fresh ginger
• 1 jalapeño chili with seeds, chopped
• 1 ¼ teaspoons ground cardamom
• 1 ½ teaspoon curry powder
• 1 cup orzo pasta
• 2 cups canned beef broth
• 1 cup chopped seeded ripe tomato
• ½ cup chopped fresh cilantro

Heat oil in heavy large skillet over medium-high heat. Add meat and sauté until cooked, breaking up with back of spoon. Using slotted spoon, transfer meat to bowl. Reduce heat to medium. Add garlic, ginger and chili to same skillet and sauté 2 minutes. Add cardamom, curry powder and orzo and stir 1 minute. Add broth 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 to prevent sticking on bottom of skillet, about 15 min. Return meat to skillet and mix in. Season to taste with salt & pepper. Mound pilaf on large platter. Garnish with tomato and cilantro and serve. Serves 4.