Greek Lamb stew with Orzo pasta recipe (Lamb Giouvetsi)
(590 votes, average: 4.63 out of 5)Loading...
Author:Eli K. Giannopoulos
Prep Time:20 min
Cook Time:100 min
Total Time:2 hours
Yield:6 portions 1x
Category:Main
Method:Stew
Cuisine:Greek
Description
The perfect Greek lamb stew recipe with orzo pasta (Greek lamb giouvetsi)! Juicy, melt-in-the-mouth lamb stew in a delicious tomato-based sauce and orzo.
Ingredients
Scale
1 kg/35 ounces leg of lamb, boneless, cut into chunks
2 medium red onions, finely chopped
2 carrots, sliced (1 cm thick)
1 tin of chopped (tinned) tomatoes (400g / 14oz)
2 tbsps tomato paste
1 tsp sugar
1 glass of red wine
1 bay leaf
1/2 cup of olive oil
250g orzo pasta (9 ounces) ( kritharaki / manestra )
To prepare this lamb giouvetsi recipe, start by cutting the lamb into chunks. Wipe the lamb with paper towels. Heat 1/2 of a cup of olive oil into a pan, add the chopped onions and carrots and sauté for 5 minutes in medium-low heat. Turn up the heat and add the lamb; brown the meat on all sides until crusty.
Stir in the tomato paste and pour in the red wine. Wait for the wine to evaporate. Add the tinned tomatoes, a glass of water, the nay leaf, sugar and a good pinch of salt and pepper.
Turn the heat down and simmer with the lid on for at least 45 minutes.
In the meantime into another pan heat 3 tbsps of olive oil and the orzo pasta. Sauté, until golden.
Place the orzo pasta along with the meat and sauce in an oven tray (remove the bay leaf) and mix with a spatula. Cover the tray with some aluminum foil and bake in preheated oven at 180C for 30 minutes. Remove the aluminum foil, add a glass of water if needed, and put back in the oven for another 15 minutes. Sprinkle with some grated hard yellow cheese (kefalotyri) and enjoy!
(590 votes, average: 4.63 out of 5)
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