Michael Zavros
Youvetsi
Lamb and Tomato with Rice-shaped Noodles
Delicious traditional Greek lamb oven stew.
Heat some olive oil in a big heavy casserole and fry 800 grams of diced shoulder lamb in batches until golden.
Reserve the meat, then sauté 2 finely chopped red onions in the casserole with a bit more oil.
Add 2 or more chopped garlic cloves for a few minutes, then return the lamb to the casserole.
Chop or crush 600 grams tinned tomatoes, and pour into the casserole.
Add some cinnamon and a few cubes of butter.
After a few minutes over medium heat, add a litre of hot water, then cover the casserole and bake in a moderate oven for 1 hour.
The lamb should be very tender when it comes out of the oven.
Mix through 400 grams of orzo or risoni pasta, cover and return to the oven for 10 minutes or until the pasta is al dente.
The pasta will drink most of the sauce, making the stew thick and rich but you may need to add a little bit more water if it becomes dry.
Sprinkle with Kefalatori cheese (or grated parmesan if you can't find the Greek cheese) and serve.
serves 6-8