Made with AI
Greek Lamb & Tomato Stew (Youvetsi Style)
Ingredients
- lamb shoulder600 g
- canned chopped tomatoes400 g
- olive oil2 tbsp
- onion1 large (about 150g)
- garlic cloves3 cloves (about 9g)
- cinnamon stick1 stick (about 2g)
- dried oregano1 tsp (about 1g)
- ground allspice1 tsp (about 2g)
- salt1 tsp (about 6g)
- black pepper0,5 tsp (about 1g)
- beef stock500 ml
- orzo pasta200 g
- grated kefalotyri cheese2 tbsp (about 20g)
Instructions
- 1
Preheat your oven to 170°C (340°F).
- 2
Cut the lamb shoulder into large chunks and season with salt and black pepper.
- 3
Heat the olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Add the lamb pieces and brown them on all sides. Remove the lamb and set aside.
- 4
In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
- 5
Return the lamb to the pot. Add the canned chopped tomatoes, cinnamon stick, dried oregano, ground allspice, and beef stock. Stir well to combine.
- 6
Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Cook for
- 7
5 hours, or until the lamb is tender.
- 8
Remove the pot from the oven. Stir in the orzo pasta, making sure it is evenly distributed in the liquid.
- 9
Return the pot to the oven (uncovered) and cook for another 20-25 minutes, stirring once or twice, until the orzo is cooked and the stew is thickened.
- 10
Remove the cinnamon stick. Taste and adjust seasoning if needed.
- 11
Serve the stew hot, sprinkled with grated kefalotyri cheese on top.
