Put the olive oil and ghee in a saucepan over medium heat.
Add the chopped onion, minced garlic, meat pieces, salt, pepper, paprika, cumin, coriander, cinnamon stick, ginger powder, tomato paste, mint leaves and the 1/4 bunch of parsley.
Add the carrot, zucchini, chickpeas and celery stalks. Reduce the heat to medium low and let cook for a good 10 minutes.
Put the tomato in a boiling water for few minutes. Peel it and purée it.
Add the puréed tomato to the rest of the ingredients in the saucepan.
Pour about 5 cups boiled water in the saucepan and increase the heat to high until the sauce starts to boil, then reduce the heat to medium.
Let cook for about 30 minutes.
Take out the parsley and celery stalk and discard them.
Take out the carrot and zucchini and purée them, then pour the purée back in the saucepan.
Check the seasoning and add salt if needed.
Add the Orzo (French Langues d’oiseaux).
Let cook for about 10 minutes, then turn off the heat.
Sprinkle with chopped cilantro.
Enjoy.