Orzo clay casserole with gizzards and meat

? Orzo Clay Casserole with Gizzards and Meat

INGREDIENTS-

- 1 cup orzo pasta

- 250g meat gizzards, chopped

- 250g beef cubes (or lamb, if preferred)

- 1 large white onion, finely chopped

- 3 garlic cloves, minced

- 2 tbsp butter or ghee

- 1 tsp tomato paste

- ½ cup tomato purée

- 2 cups beef broth (or water with a maggie cube)

- 1 tsp salt

- ½ tsp black pepper

- 1 tbsp seven spice blend (*or use a mix of: cumin, coriander, cinnamon, nutmeg, allspice, cloves, and cardamom)

OPTIONAL-

- ½ tsp paprika (for color and smoky flavor)

- ½ tsp chili flakes (for heat)

- a pinch of nutmeg

INSTRUCTIONS-

1. In a pot, heat 1 tbsp of oil of choice or butter over medium heat, then add the gizzards. Sauté for a few minutes, then pour a cup of water and bring to a boil. Simmer for 30 minutes until tender, then drain and set aside. In the same pot, add your choice of beef or lamb cubes, season with salt, pepper, and half the seven spice blend, and brown them for about 5 minutes — remove and set aside.

2. In a separate dry pan, toast the orzo over medium-low heat for about 5 minutes — or stir until golden brown, then set aside.

3. In a deep oven-safe pot or casserole dish, heat butter & remaining oil, then sauté the onions until soft and golden. Add the garlic, tomato paste, and tomato purée, and cook until the sauce thickens.

4. Then begin assembling the casserole: the gizzards, meat, toasted orzo, remaining spices, and paprika (if using). Pour in the broth and mix well, then cover with aluminum foil and bake in a preheated oven at 180°C (350°F) for 25-30 minutes until the orzo absorbs the liquid and becomes tender.

PRO TIP: If you like a crispy top, broil for 2-3 minutes after baking.