Lamb Giouvetsi

There are many variations on this dish from the type of meat used to the spices included in the ingredient mix.

One of the most rustic and beloved Greek dishes has to be Giouvetsi. Traditionally, this meal is baked in clay pots.

Here, I’m using lamb shoulder that’s been rendered down to a fall-off the bone state and some delicious lamb stock became a wonderful by-product.

To get the tender lamb meat and stock, I once again employed the use of my trusty pressure cooker. Those who are regular readers of my blog will know that I find the pressure cooker to be a valuable kitchen tool and a time saver. Rather than boil down bones or meat over a stove top for hours, the pressure cooker will do the same job in about 45 minutes (place meat in pressure cooker amd add enough water to cover meat).

If you still don’t have a pressure cooker, I highly recommend you get one. They are a good investment, should last a lifetime and again, a time saver.

This dish can still be prepared without the use of a pressure cooker. Start the dish off by browning some pieces of stewing lamb meat and then pick up and continue with my recipe.

The classic pasta of choice for Greeks is “Kritharaki”, or orzo. Last week, I was pleased to see that some large-chain supermarkets are expanding the array of international products that are located in the “ethnic food” aisles of the market. It’s about time ethnic food reaches beyond Asian and Mexican ingredients.

If you can’t find Greek Kritharaki, orzo will do just fine.

Lamb Giouvetsi
(for 4)

1 1/2 -2 lbs of lamb meat, coarse pieces (stewed or browned-off)
1/4 cup olive oil
1/2 bell pepper (red or green), diced
1 large onion, diced
1 1/2 cups of Kritharaki (orzo)
1/4 cup strained tomato puree (Passata)
6 cups of lamb (or stock or your choice)
salt and pepper to taste
grated Kefalotyri Cheese

Pre-heated 375F oven

1. In a skillet, over medium heat, add your onions and peppers and saute for 5-7 minutes or until softened.
2. Add the Kritharaki and stir for a few minutes to toast the kernels.
3. Add the hot stock and tomato puree and bring to a boil while stirring. Adjust seasoning with salt and pepper.
4. Transfer to an oven-proof baking vessel and add the meat and bake uncovered for 30-40 minutes or until most of the juices have been absorbed and the top is golden brown.
5. Serve hot with some fresh ground pepper and grated Kefalotyri cheese.

© 2019, Peter Minaki. All rights reserved.