Beef Kofta with Herb and Tomato Orzo

Season the beef well, then form into 40 meatballs with damp hands. Set aside. Fry the onion for 6 mins in the oil to soften, then add the garlic and fry for 2 mins more. Add the meatballs to the pan and cook for 7 mins to brown all over, then stir in the oregano, paprika, tomato puree and tinned tomatoes, plenty of seasoning and a pinch of sugar. Cook for 6 mins, gently shaking the pan as you go. Cover and cook for 10 mins more.
Remove the lid and add the orzo to the pan with 500ml water. Stir, and cook for 20 mins to soften the orzo and absorb the liquid. Melt the butter in a small saucepan and stir in the chilli flakes. Leave to infuse for 2 mins, then serve the orzo and kofta meatballs with a dollop of yoghurt and the spicy butter to drizzle.

1 hr

6 serving

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