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Giouvetsi Me Kritharaki (lamb Stew With Orzo Pasta) Recipe

Ingredients

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

Reviews & Comments 1

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    " It was excellent "
    Walterec ate it and said...
    An excellent alternative to using a whole leg of lamb.Delicious
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  • choclytcandy 13 years ago
    sounds delish. you always have great postings.
    Was this review helpful? Yes Flag

The Cook

tinadc Cape Town, ZA

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