YOUVETSI - Lamb & Tomato with Orzo (rice shaped pasta)
Every time I cook this dish it feels like my mum is next to me! She would always say…”remember to cook the meat until is very soft, so cook it as long as it needs before adding the orzo” and she would always serve it with crumbled feta stirred in at the end so that it would melt a little bit. That’s the way I used to eat it when I was a kid and I still do the same now. Hope you enjoy it…it’s a great, tasty and simple dish!
Ingredients for 4/6 people
3 tablespoons of olive oil
800g of lamb (shoulder or leg) or beef (chuck) cut into 3cm pieces
2 jars of Greka Tomato sauce with Mediterranean herbs or Greka Tomato sauce with Aubergine and sweet red peppers
400g Greka Orzo pasta
Feta cheese for crumbling at the end (if you don’t like feta you can use grated parmesan, pecorino or if you can find it kefalotiri cheese)
Salt and freshly milled pepper
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit/Gas 4).
Heat the olive oil in a pan and fry the lamb/beef in batches until golden brown on all sides.
Transfer the meat pieces in a casserole dish and add the Greka sauce of your choice (both work really well). Add a 1 litre of hot water (or according to my mum 4 cups), add salt and freshly milled pepper to taste.
Cover with foil and bake for 1 hour or until the lamb/beef is really tender.
Once you are happy the meat is lovely and soft, add the orzo. Mix well, cover and return to the oven for 5 to 10 minutes. By this time the orzo should be soft and should have absorbed some of the sauce. You may need to add a little more hot water if the dish seems too dry.
Serve hot, sprinkled with the crumbled feta or cheese of your choice.
A nice fresh Greek salad and crusty bread is the only accompaniment you need to enjoy this dish!
- Tags: Recipe
- Greka Foods