Lamb With Orzo Pasta Greek 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!

GREEK LAMB AND ORZO

Steps:

• Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.

"GREEK" LAMB WITH ORZO

Steps:

• In a good sized Dutch oven or other heavy-bottomed pan, heat one tablespoon of olive oil over medium-high heat until it is shimmering. Add the lamb and sprinkle with 1/2 teaspoon of salt and a good grinding of black pepper. Cook, stirring to break it apart, until it is nicely browned. Remove the lamb with a slotted spoon and drain on a paper towel-lined plate, reserving 2 tablespoons of the fat.
• Return the pot to the stovetop and add olive oil and the onion (still over medium-high). Cook, stirring occasionally, until the onions are softened and golden, about 5 minutes. Add the garlic. Stir in the spices (cinnamon, oregano, cumin, coriander, and red pepper)and cook until they start smelling toasted and fragrant (1 to 2 minutes). Stir in the whole tomatoes, crushed by hand. Cook the crushed tomatoes in the spices, stirring occasionally, for 10 minutes. Then, add the can of diced tomatoes and 2 cups of water. Bring to a boil, then turn down to a simmer and simmer, uncovered, for 15 minutes.
• Add the cooked lamb back to the pot, give it a good stir, then cover the pot and leave it to cook, stirring from time to time, for 20 minutes. At this point, stir in the fresh spinach and cook just a couple more minutes until the spinach is wilted. Taste and add salt and pepper to taste (keeping in mind you'll be sprinkling a touch of feta and olives on, which will add to the saltiness). While the lamb and tomatoes are simmering together and marrying their flavors, bring a large pot of well-salted water (it should taste like sea water) to a boil. Add the orzo and cook until al dente, about 7 or 8 minutes. Reserve 1/2 cup of pasta water.
• Drain the orzo. Toss the orzo with the 2 tablespoons of olive oil, the lemon juice, and all of the parsley, adding a bit of pasta water at a time, if you feel it needs additional liquid.Spread the orzo out on an enormous serving platter. Spoon the lamb and sauce all over the top, then sprinkle with the feta and chopped olives. A good red wine, on the dry side, is a highly recommended companion here.

LAMB WITH ORZO PASTA (GREEK)

Steps:

• In a stove-top Dutch oven brown the boneless lamb shoulder in the olive oil.
• Salt and pepper to taste.
• Add enough stock to come halfway up the side of the meat and simmer, covered, until very tender, about two hours.
• Remove the meat from the pot and set aside, covered, to keep warm.
• Remove the fat from the stock in the pan and add more stock if necessary to make up four cups.
• Remove the stock from the pan and set aside.
• Heat the Dutch oven again and add half cup olive oil.
• Add the orzo pasta and toss for a minute.
• Add the chopped onion and garlic sautee until the onion is clear.
• Stir in the tomatoes, dillweed and parsley.
• Return the meat to the pot along with the 4 cups of stock.
• Cover and simmer until the broth is absorbed and the pasta is tender, about 30 minutes.
• NOTE: if the dish is too wet when the pasta is tender continue to cook for a few more minutes with the lid off to reduce the sauce.

GREEK LAMB WITH ORZO

Steps:

• In a stew pot over medium heat, heat 1/2 tbsp olive oil until it shimmers. Add onion, cinnamon stick, bay leaves, and oregano, and saute 5-10 minutes, until onion is soft and translucent. Add garlic and saute 30 sec until fragrant. Transfer to a bowl.
• Add remaining oil to pot and heat until shimmering. Add lamb and brown on all sides. Return onion mixture to pot. Squish the tomatoes between your fingers to crush them thoroughly. Add tomatoes and red wine to pot, and add just enough water or stock to cover the lamb.
• Bring to a boil then reduce heat to a simmer. Cover and cook 2-3 hours. If the meat has bones, remove them and discard. Add orzo and simmer 10-15 minutes more, until orzo is tender. Season with salt and pepper and serve.