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Yiouvetsi

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Submitted by donnaern

YIELD

4 - 6 Servings

PREP

30 min

COOK

55 min

READY

1 hrs

Ingredients

6 6
LAMB LAMB LAMB
leg or shoulder chops (thickly cut) *
¼ 59
CUP ML BUTTER
or corn oil
1 1
LARGE LARGE ONIONS
finely chopped
1 237
CUP ML TOMATOES
chopped, peeled
3 3
EACH EACH CLOVES *
1 1
LARGE LARGE CINNAMON
bark piece *
1 1
X X SALT *
1 1
X X BLACK PEPPER
freshly ground *
4 946
CUPS ML WATER
boiling or stock (more if necessary)
2 473
CUPS ML ORZO PASTA
or kritharaki *
¼ 59
CUP ML KEFALOTIRI CHEESE
grated *
½ 118
CUP ML FETA CHEESE
or haloumy

Directions

Preheat oven to 350℉ (180℃).

Have meat retailer cut chops about 4 cm (1¼ inches) thick.

Alternatively purchace a leg of lamb and have it cut into 6 pieces.

Place lamb in a baking dish and spread or pour oil or butter on top.

Bake in a moderate oven for 20 minutes.

Add onion to dish and return to oven for further 10 minutes.

Add tomato purée, chopped tomatoes, cloves, cinnamon bark and salt and pepper to taste.

Baste meat with liquid and cook for futher hour until meat is tender, adding a little of the water or stock if necessary.

When meat is cooked add water or stock and stir in pasta. Cook for another 20 minutes, stirring occasionally, and adding a little more liquid if mixture looks dry.

When pasta is tender, sprinkle cheese over pasta and return to oven for 5 minutes.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 415g (14.6 oz)
Amount per Serving
Calories 197 72% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 322mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 9g
Vitamin A 23% Vitamin C 25%
Calcium 13% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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