Giouvetsi Me Kritharaki (lamb Stew With Orzo Pasta)
From tinadc 14 years agoIngredients
- 700 G leg of lamb shopping list
- 200 G onion S shopping list
- 3 garlic cloves shopping list
- 500 G RIPE beef tomatoes shopping list
- 40 G butter shopping list
- 1 TBSP TOMOT PUREE shopping list
- 4 TBSP olive oil shopping list
- 1 TSP milk paprika shopping list
- 1 STP DRIED thyme shopping list
- salt shopping list
- ground black pepper shopping list
- 200 G KRITHARAKI OR ORZO shopping list
- 100 G GRATED KEFALOGRAVIERA OR gruyere cheese shopping list
How to make it
- PRE-HEAT THE OVEN 220C (425 F)
- CUT THE LAMB INTO 3CM CUBES
- PEEL THE ONIONS AND THE GARLIC AND DICE FINELY
- PLUNGE THE TOMATOES INTO BOILING WATER AND SKIN. DICE THE FLESH.
- HEAT THE BUTTER IN A FIREPROOF CASSEROLE OVER HIGH HEAT AND FRY THE MEAT UNTIL BROWNED
- ADD THE ONION AND GARLIC AND FRY UNTIL TRANSPARENT
- STIR IN THE DICED TOMATO AND CONTINUE TO COOK OVER MEDIUM HEAT FOR APPROX 5 MIN
- MIX THE TOMATO PUREE WITH 1/4 LT HOT WATER AND STIR IT INTO THE MEAT
- ADD THE PAPRIKA AND THYMA AND SEASON WITH SALT AND PEPPER
- COVER, AND COOK IN THE CENTRE OF THE OVEN FOR ABOUT 1 HOUR
- AFTER AN HOUR, STIR IN 3/4 LT LIGHTLY SALTED WATER AND THE KRITHARAKI
- RETURN THE STEW TO THE OVEN COOK FOR A FURTHER 30 MINUTES, STIRRING FROM TIME TO TIME, AND ADDING A LITTLE MORE LIQUID IF NEEDED.
- SEASON WITH SALT AND PEPPER, SPRINKLE WITH THE GRATED CHEESE AND SERVE IMMEDIATE.
- NOTE: IF YOU PREFERE, CAN FRY THE MEAT AND VEGTABLES IN A LARGE FRYING PAN AND TRANSFER TO AN OVENPROOF DISH BEFRE COOKING IN THE OVEN.
- SERVE A DRY RED (RETSINA) OR DRY WHITE WINE (DEMESTIKA) WITH THE MEAL
- ENJOY
People Who Like This Dish 3
- markgraaff Bronkhorstspruit, ZA
- choclytcandy Dallas, Dallas
- texalp Dallas, TX
- tinadc Cape Town, ZA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments