Recipe

Greek Lamb And Manestra Casserole Recipe


Greek Lamb And Manestra Casserole Recipe Hollyeats / All my dishes
1 year, 3 months ago
My husband and I had this while in Greece and fell in love. I found the recipe in a local cookbook and we've enjoyed it at home ever since. Easy to make and best rewarmed.
Prep:20m Cook:145m Servings:6

Hollyeats

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Ingredients
  • 2 lbs. lamb shoulder or leg, cut into 1 1/2" chunks
  • 1/4 cup butter
  • 1/2 cup olive oil
  • 2 onions, finely chopped
  • 1 large can chopped tomatoes
  • 1 beef cube
  • 1 lb. manestra (also known as orza; rice-shaped pasta)
  • Salt and freshly ground pepper to taste
  • Pinch of sugar
  • 1 1/s tsp. dried oregano
  • 1/4 - 1/2 lb. grated hard cheese (Parmesan, Grana Pardano or similar)

Directions
  1. Sauté the lamb in hot butter/oil until well browned.
  2. Add the onion and cook until limp.
  3. Add the chopped tomatoes, beef cube, sugar, salt and pepper, and oregano.
  4. Stir well, cover the pot, lower heat and cook gently for about an hour.
  5. Empty the pot into an earthenware casserole dish and add the manestra, along with boiling water (2 cups water for each cup manestra).
  6. Stir well and place in a preheated 350° oven.
  7. After 25 minutes, spread grated cheese on top.
  8. Return to oven and bake another 20 minutes or so until the cheese is melted and crusty and the liquid has been absorbed by the manestra.
  9. Serve with green salad.
  10. Even better baked the day before and re-warmed!

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Comments

greekgirrrl 1 year, 3 months ago said:
You are so right. It's definitely better the next day.

lunasea 1 year, 3 months ago said:
Wonderful, wonderful - I must try this! Thanks so much....great share. :) Vickie


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