Lamb and Orzo Stew (Youvetzi) |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 6 |
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This recipe comes from the Cooking Class section of an April 1987 issue of Bon Appetit magazine. The article's title was Greek Menus the Easy Way and featured recipes from chef Sofi Lazaridis Ingredients:
1/2 cup olive oil |
1 (5 -7 lb) leg of lamb, boned, cut into 1 1/2-inch chunks and patted dry |
2 lbs ripe tomatoes, chopped |
1 medium onion, studded with 5 whole cloves |
2 large garlic cloves, minced |
2 tablespoons tomato paste |
1/4 teaspoon cinnamon |
1 pinch sugar |
salt & freshly ground black pepper |
1/2 cup butter (1 stick) |
1 lb orzo pasta (rice-shaped pasta) |
3 cups water |
1/2 cup freshly grated kefalotyri (a greek cheese) or 1/2 cup parmesan cheese |
Directions:
1. Heat olive oil in Dutch oven over medium-high heat.
2. Add lamb and brown well on all sides.
3. Add tomatoes, onion,garlic,tomato paste, cinnamon, sugar and salt and pepper.
4. Reduce heat to low; cover and simmer 45 minutes.
5. Preheat oven to 350 degrees.
6. Melt butter in large heavy skillet over medium heat.
7. Add orzo and saute until completely coated; stir into lamb mixture.
8. Add water, cover and bake 1 hour;remove onion.
9. Sprinkle mixture with cheese; bake 5 minutes.
10. Transfer to platter and serve immediately.
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