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Youvetsi (Greek Lamb with Orzo Pasta)
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Youvetsi (or Giouvetsi or Yiouvetsi) is a meat and pasta casserole traditionally cooked in a clay pot. I don't have a clay pot but I can still cook Youvetsi!
INGREDIENTS
500g cubed lamb
250g orzo pasta
250ml chicken stock or water
200g tin of chopped tomatoes (or 2 tomatoes peeled and chopped)
1 medium onion, thinly sliced
1 clove garlic, chopped or crushed
2 tbsp butter
2 tbsp olive oil
Big pinch of cinnamon
Big pinch of nutmeg
Big pinch of sugar
Salt
Pepper
Parsley
Kefalotiri or parmesan to garnish
INSTRUCTIONS
Heat the oil and butter in a pan.
Brown the meat in the pan then remove the meat with a slotted spoon.
Add the onion to the pan and cook for 4-5 minutes to soften the onion.
Add back the meat together with the garlic, tomatoes, cinnamon and nutmeg. Season well.
Add the water or stock. Cover and cook gently for 1-1½ hours until the meat is tender.
Add the orzo, stir well and cover. Cook over a very low heat for 20-25 minutes.
After about 15 minutes check the pasta. If there is little water in the pan and the pasta is hard you can add about 100 ml of water. Cover and continue cooking, adding more water if necessary.
Once the pasta is al dente turn off the heat and leave for 10 minutes.
Transfer the mixture to a warm serving dish. Garnish with parsley and some grated kefalotiri or parmesan.
TITLI TIPS
You can also make this with beef (cook for 3 hours) or chicken (use thighs and cook for 20 minutes).
Once the onions are softened you can place all the ingredients (except the pasta) into a casserole dish and bake at 160°C fan oven until the meat is tender. Add the pasta and continue baking for 20-25 minutes, adjusting the water as necessary.
INGREDIENTS
500g cubed lamb
250g orzo pasta
250ml chicken stock or water
200g tin of chopped tomatoes (or 2 tomatoes peeled and chopped)
1 medium onion, thinly sliced
1 clove garlic, chopped or crushed
2 tbsp butter
2 tbsp olive oil
Big pinch of cinnamon
Big pinch of nutmeg
Big pinch of sugar
Salt
Pepper
Parsley
Kefalotiri or parmesan to garnish
INSTRUCTIONS
Heat the oil and butter in a pan.
Brown the meat in the pan then remove the meat with a slotted spoon.
Add the onion to the pan and cook for 4-5 minutes to soften the onion.
Add back the meat together with the garlic, tomatoes, cinnamon and nutmeg. Season well.
Add the water or stock. Cover and cook gently for 1-1½ hours until the meat is tender.
Add the orzo, stir well and cover. Cook over a very low heat for 20-25 minutes.
After about 15 minutes check the pasta. If there is little water in the pan and the pasta is hard you can add about 100 ml of water. Cover and continue cooking, adding more water if necessary.
Once the pasta is al dente turn off the heat and leave for 10 minutes.
Transfer the mixture to a warm serving dish. Garnish with parsley and some grated kefalotiri or parmesan.
TITLI TIPS
You can also make this with beef (cook for 3 hours) or chicken (use thighs and cook for 20 minutes).
Once the onions are softened you can place all the ingredients (except the pasta) into a casserole dish and bake at 160°C fan oven until the meat is tender. Add the pasta and continue baking for 20-25 minutes, adjusting the water as necessary.
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