Monday, 8 August 2011

Giouvetsi – Lamb or Beef with Orzo (Γιουβέτσι)

This recipe is another traditional Greek dish. Personally I love Orzo. I could just eat it with cheese, but it tends to blend really well with meat. Giouvetsi can be made either with lamb or beef just as well, so down to you. I didn’t find any good beef this weekend so I made mine with lamb today. Recipe is for 4-5 servings.


1,3kg Lamb shoulder
500gr Orzo
1 ladle olive oil
250ml Passata
3 cloves (dried)
1 teaspoon cinnamon powder
Salt and Pepper


Add the lamb in the hull or tray, together with the oil, the passata, the cloves, 1 spoonful of salt, 1 teaspoon pepper, the cinnamon and 2 cups of water. Let it cook in a preheated oven at 220 degrees for 1 hour and 15 minutes. Then add 1 more cup of boiled water and the orzo, together with 1 teaspoon of salt. Stir slightly and put back in the oven. 10 minutes later stir the orzo again gently and put back in the oven for another 15 minutes. If you are using a hull, then take the lid off once you add the orzo until the end. 


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