Greek Lamb and Manestra Casserole
From hollyeats 15 years ago
- 145 minutes to make
- Serves 6
I had this while in Greece and fell in love. I found the recipe in a cookbook I bought there and have enjoyed it at home ever since. Easy to make and best rewarmed.
Ingredients
- 2 lbs. lamb shoulder or leg, cut into 1 1/2" chunks shopping list
- 1/4 cup butter shopping list
- 1/2 cup olive oil shopping list
- 2 onions, finely chopped shopping list
- 1 large can chopped tomatoes shopping list
- 1 beef cube shopping list
- 1 lb. manestra (also known as orza; rice-shaped pasta) shopping list
- salt and freshly ground pepper to taste shopping list
- Pinch of sugar shopping list
- 1 1/s tsp. dried oregano shopping list
- 1/4 - 1/2 lb. grated hard cheese (Parmesan, Grana Pardano or similar) shopping list
How to make it
- Sauté the lamb in hot butter/oil until well browned.
- Add the onion and cook until limp.
- Add the chopped tomatoes, beef cube, sugar, salt and pepper, and oregano.
- Stir well, cover the pot, lower heat and cook gently for about an hour.
- Empty the pot into an earthenware casserole dish and add the manestra, along with boiling water (2 cups water for each cup manestra).
- Stir well and place in a preheated 350° oven.
- After 25 minutes, spread grated cheese on top.
- 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.
- Serve with green salad.
- Even better baked the day before and re-warmed!
The Rating
Reviewed by 2 people-
You are so right. It's definitely better the next day.
greekgirrrl
in Long Island loved it
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Wonderful, wonderful - I must try this! Thanks so much....great share. :) Vickie
lunasea
in Orlando loved it
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