Greek Lamb Giouvetsi Food

GREEK LAMB STEW WITH ORZO PASTA RECIPE (LAMB GIOUVETSI)

Steps:

• 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!

BAKED LAMB AND ORZO (ARNI YOUVETSI)

Steps:

• Preheat the oven to 350 degrees F.
• Rub the lamb with olive oil and sprinkle very liberally with salt and pepper. Sear the lamb in a heavy bottomed skillet. Transfer to a casserole dish.
• Add a little olive oil to the skillet, then add the onions. Cook until tender, then stir in the garlic and tomato paste and cook until they start to become incorporated with the onions. Add the diced tomatoes and broth and bring to a boil; season to taste with salt and pepper. Add the liquid to the lamb casserole. Cover it and bake until the lamb is very tender, about 2 hours 30 minutes.
• Add the orzo and stir. Add some hot water if it starts to look dry and continue to bake, uncovered, until the orzo is cooked, 20 to 30 minutes.
• Serve pieces of the lamb alongside the orzo and top generously with your choice of cheese.

GREEK LAMB WITH ORZO

Steps:

• Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
• Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
• Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.

YOUVETSI: GREEK LAMB STEW WITH ORZO

Steps:

• Pat the lamb dry and season with kosher salt and black pepper.
• In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.
• In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.
• Return the lamb to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 1 cup of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the lamb is cooked through.
• Stir in the orzo and cover the pan. Let cook for another 20 minutes or until the orzo has cooked through and most of the moister has been absorbed.
• Garnish with parsley and crumbled feta, if you like, before serving.

ARNI YOUVETSI (LAMB AND ORZO)

Steps:

• Preaheat oven to 375F (190C).
• Wash and pat dry the leg of lamb. In a large baking pan (if you have an earthenware casserole - even better!), rub lamb with the lemon juice and olive oil over. Season generously with salt, pepper, oregano and thyme. Pour in wine, water, tomato puree, minced onion, garlic and cinnamon around meat. Give the sauce a stir and roast, turning meat over occasionally when you see a crust forming (to brown all sides) for 2 to 3 hours (note: Greeks like their lamb well-done, if you prefer a shorter cooking time, cook to your personal preference).
• In a large saucepan, bring plenty of water to the boil, salt generously and boil the orzo pasta for 8 minutes. Remove and drain - retain a cup of the cooking water. Add the pasta to the lamb casserole and give everything a stir to distribute orzo throughout the pan.
• Increase heat to 400F (200C) and continue to bake another 15-20 minutes, or until pasta is fully cooked and has absorbed most of the liquid in the pan (it should still be fairly 'juicy' - not dry). If the pasta is too dry, stir in enough of the pasta cooking water you've retained to keep it saucy.
• Have lots of freshly-grated parmesan or kefalotiri cheese to sprinkle over pasta at table.