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Heat the oil in a large pot and add the onion, garlic and carrots with a generous pinch of salt. Cook over medium heat until softening but not browned, about 10 minutes.
Add the beef and break up with a wooden spoon as it cooks until the meat is browned all over.
Stir in the tomato paste, paprika, cinnamon, nutmeg, oregano and a generous pinch of black pepper.
Pour in the chopped tomatoes and stock, add the bay leaf and stir well then pop the lid on. Cook for about 15 minutes on medium heat until the carrots are tender.
Stir in the orzo and put the lid back on. Cook for 10-15 minutes until the orzo is cooked through. Stir every so often to make sure the orzo doesn’t stick to the bottom of the pan.
Discard the bay leaves, stir through the lemon juice and serve with plenty of grated cheese.