Yiouvetsi

Course : Greek
Serves: 6
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Ingredients:

6 medium lamb leg or shoulder chops -- (thickly cut)
1/4 cup butter or corn oil
1 large onion -- finely chopped
1 cup tomato puree
1 cup chopped -- peeled tomatoes
3 whole cloves
1 large cinnamon bark piece
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups boiling water or stock
2 cups orzo or kritharaki
1/4 cup grated kefalotiri cheese
1/2 cup diced haloumy or feta cheese
 

Preparation / Directions:

Oven temperature: 180C (350F) Cooking time: 2 hours Have meat retailer cut chops about 4 cm (1-1/4 inches) thick. Alternatively purchase 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 puree, chopped tomatoes, cloves, cinnamon bark and salt and pepper to taste. Baste meat with liquid and cook for further 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 further 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. NOTE: This is a popular restaurant dish in Greece, Cyprus and Egypt. The pieces of meat are placed in individual casserole dishes after the initial cooking, and the sauce, pasta and water or stock added to each dish, then cooking completed. In the home I suggest dividing the meat and pasta after it is cooked and just before adding the cheese. Return to oven for cheese to melt. Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1


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