Greek Youvetsi With Lamb


Greek Youvetsi With Lamb Recipe

This is a popular dish in Greece and quite easy to prepare. It is usually made with lamb, but you can use other meat if you so prefer. You should be able to obtain Greek 'kritharaki' pasta (orzo) where you live, as it is exported all over the world, but if you can't find it, you can order it here - Misko Orzo (Large) - Kritharaki Metrio


Ingredients

1 leg of young lamb cut into portions
200g Greek ‘kritharaki’ pasta (orzo)
1 grated onion
200 ml fresh tomato juice
100 ml slightly concentrated tomato juice
3 cloves
1 cinnamon stick
100 ml olive oil
Salt and pepper to taste


Preparation

Gently fry the lamb in the olive oil for 5 minutes.

Add the grated onion and continue frying for another 5 minutes.

Add the tomato juice and when it starts boiling, add 1½ litres of water.

Add the cinnamon stick, cloves, salt and pepper.

Cook the lamb until it is tender, by which time the water should have been reduced in quantity by nearly a half.

At this point you need to have at least 1½ litres of liquid in the pan, so add enough water to make up the difference and bring to the boil once again.

Remove the cinnamon stick and cloves and transfer to an oven dish, which you then place in a preheated oven at 200 degrees Celsius.

Once it starts to bubble, remove from the oven and add the kritharaki pasta.

Stir the pasta in well and place in the oven again.

Stir again after 5 minutes.

Leave in the oven until all the liquid has been absorbed.

Serve with grated cheese on top – ideally Greek Kefalotiri.


 If you've tried this recipe please rate it!


Eat And Enjoy!




11 comments:

chennai shopping offers said...

I just bookmarked your website. I will try some of those recipes soon, they all look delightful!

Thank you so much for sharing these.

Anonymous said...

Low carb diet out the window...again. I will definately be making. Yum yum.

Mike said...

Hi,

How many people does the above generally serve?

symposio said...

Hi Mike - All the recipes are for 4-6 helpings, depending on people's appetite! 6 what you would call 'normal' helpings or 4 large ones!

Good luck and enjoy!

Nadia said...

i tried this one yesterday and it was so yummy :) your website is amazing !

i remember i checked a recipe for potatoes with beer in the oven in your website but i cant find it anymore :( can you share it again please ?

Anonymous said...

Is this recipe the same as Giouvetsi? I recently ate Giouvetsi @ Alexandro's Greek restaurant in Rocky Point
Long Island.

symposio said...

Yes - same dish, but with a slightly different spelling.

symposio said...

Nadia - I'll check to find which recipe you're thinking.

Anonymous said...

Thank you so much for this amazing and easy recipe. I grew up eating this type of food and never really learned how to cook it. It brings back so many memories, but the best of all, is that it is so easy to prepare. Absolutely delicious!

elaine said...

Delicious recipe...reminds me of happy holidays in the Greek islands!
Elaine

Anonymous said...

Can you tell me how long it takes in the pan approximately to become tender?
And again how long in the oven before the liquid is absorbed?
do you leave the temperature up at 200C at all times in the oven ?
i'm planning a greek style dinner tomorrow , and i love the look of your recipe!
bye
Sarah

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