Giouvetsi (Lamb and Orzo Casserole)

Ingredients

• 1kg Lamb meat (shoulder or leg, cut into cubes)
• 2 Medium onions (chopped)
• 3 Garlic cloves (minced)
• 800g Canned tomatoes (diced)
• 200ml Red wine
• 2 EL Tomato paste
• 1 TL dried oregano
• 1 Cinnamon stick
• 250g Kritharaki (orzo pasta)
• 100g Parmesan cheese (grated)
• Olivenöl Olive oil
• Salz Salt
• Pfeffer Pepper

Instructions

1. Salt and pepper the lamb cubes.
2. Heat olive oil in a large oven-safe pot and sear the lamb meat in batches until well browned. Remove and set aside.
3. In the same pot, sauté the onions and garlic in the remaining oil until softened.
4. Stir in the tomato paste and cook for 1 minute.
5. Deglaze with red wine and let it reduce briefly.
6. Add diced tomatoes, oregano, cinnamon stick, seared lamb, salt, and pepper. Mix well.
7. Add liquid until the meat is just covered (use water or broth if needed). Bring to a boil.
8. Cover the pot and braise in a preheated oven at 160°C for approx. 1.5 hours, until the lamb is tender.
9. Stir in the kritharaki pasta and mix well. Bake for another 20-25 minutes, until the pasta is cooked and has absorbed the liquid.
10. Remove the cinnamon stick before serving. Sprinkle with grated Parmesan cheese.

Nutrition