Yiouvetsi
Yield
4 - 6 ServingsPrep
30 minCook
55 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | Lamb |
lamb
leg or shoulder chops (thickly cut) |
*
|
| ¼ | cup |
butter
or corn oil |
|
| 1 | large |
onions
finely chopped |
|
| 1 | cup |
tomato purée (passata)
|
|
| 1 | cup |
tomatoes
chopped, peeled |
|
| 3 | each |
cloves
|
*
|
| 1 | large |
cinnamon
bark piece |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 4 | cups |
water
boiling or stock (more if necessary) |
|
| 2 | cups |
orzo pasta
or kritharaki |
*
|
| ¼ | cup |
kefalotiri cheese
grated |
* |
| ½ | cup |
feta cheese
or haloumy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | Lamb |
lamb
leg or shoulder chops (thickly cut) |
*
|
| 59 | ml |
butter
or corn oil |
|
| 1 | large |
onions
finely chopped |
|
| 237 | ml |
tomato purée (passata)
|
|
| 237 | ml |
tomatoes
chopped, peeled |
|
| 3 | each |
cloves
|
*
|
| 1 | large |
cinnamon
bark piece |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 946 | ml |
water
boiling or stock (more if necessary) |
|
| 473 | ml |
orzo pasta
or kritharaki |
*
|
| 59 | ml |
kefalotiri cheese
grated |
* |
| 118 | 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.
