Trim and finely chop the red pepper and onion. Trim, peel and finely slice the garlic.

Add half the ghee/butter into a large frying pan and melt. Then, add the orzo and toast, stirring constantly until golden. Using a slotted spoon, transfer the orzo into a bowl, leaving the fat in the pan.

Add the beef chunks into the hot fat and sear all sides — do this in batches if needed so you get a nice colour on the meat. Transfer the beef into another bowl.

Add the remaining ghee/butter into the pan. Stir the onion and garlic until softened, 4-5 mins.

Meanwhile, drain the peppers and place into a blender with the passata, blend until smooth.

Pour half the chicken stock in with the cinnamon, scrape the bottom of the pot, then add beef chunks, the rest of the stock and passata mixture. Bring to a boil, turn the heat down to medium, place a lid on and simmer until tender, 50-60 mins.

Once tender, remove the lid, add the toasted orzo and 150ml of water, stir until the orzo is cooked, 15-20 mins. Taste and season with sugar, salt and pepper, stir through the pomegranate molasses.

Garnish with lots of fresh parsley, and enjoy.