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Giouvetsi
Greek Lamb and Orzo Bake
A comforting and flavorful Greek classic, Giouvetsi features tender lamb shoulder slow-cooked with tomatoes and aromatic spices, then baked with orzo pasta until perfectly al dente. Traditionally prepared in a clay pot, this dish is ideal for Sunday dinners and special occasions.
đ§ Ingredienser
- 1 kg Lamb shoulder
- 400 g Orzo pasta (kritharaki)
- 800 g Canned crushed tomatoes(or 400g fresh tomatoes, grated, plus 400g tomato paste)
- 1 large Yellow onion
- 4 Garlic cloves
- 150 ml Dry red wine(optional, but recommended for depth of flavor)
- 500 ml Beef or lamb broth(or water)
- 1 Cinnamon stick
- 1 Bay leaf
- 80 ml Olive oil
- to taste Salt
- to taste Freshly ground black pepper
- 100 g Kefalotyri or Graviera cheese
- for garnish Fresh parsley
đšâđł Instruktioner
- 1
Preheat your oven to 160°C (320°F). Season the lamb cubes generously with salt and pepper. Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the lamb in batches until deeply browned on all sides, about 8-10 minutes per batch. Remove the lamb and set aside.
â±ïž 15 minutes - 2
Add the chopped onion to the same pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. If using red wine, pour it in and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce by half.
â±ïž 10 minutes - 3
Return the seared lamb to the pot. Stir in the crushed tomatoes, beef or lamb broth, cinnamon stick, and bay leaf. Bring the mixture to a simmer, then cover the pot tightly with a lid or foil. Transfer to the preheated oven and braise for 1 hour and 30 minutes, or until the lamb is becoming tender.
â±ïž 1 hour 30 minutes - 4
Remove the pot from the oven. Stir in the orzo pasta, ensuring it is submerged in the liquid. If the mixture seems too thick, add a little more broth or hot water. Season with salt and pepper to taste. Cover the pot again and return to the oven.
â±ïž 5 minutes - 5
Bake for another 45-50 minutes, or until the orzo is cooked through and has absorbed most of the liquid, and the lamb is fork-tender. Stir occasionally during the last 20 minutes to prevent sticking and ensure even cooking.
â±ïž 45-50 minutes - 6
Remove the cinnamon stick and bay leaf. Sprinkle the grated cheese over the top of the giouvetsi. Return to the oven, uncovered, for about 5-10 minutes, or until the cheese is melted and lightly golden. Let the dish rest for 10 minutes before serving. Garnish with fresh chopped parsley.
â±ïž 15 minutes
đĄ Proffstips
- âFor an authentic experience, use a traditional Greek clay pot (tsikali).
- âThe orzo will absorb the rich flavors of the lamb and tomato sauce, creating a wonderfully cohesive dish.
- âGiouvetsi is a classic Sunday meal and is often prepared for holidays and celebrations.
- âEnsure the orzo is fully submerged in liquid before baking; it will absorb it as it cooks.
- âAdjust seasoning before adding the orzo, as the pasta will absorb some of the salt.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Substitute lamb with beef chuck or veal shoulder for a different flavor profile.
- Chicken thighs can be used, but reduce the initial braising time as chicken cooks faster.
- Add a pinch of red pepper flakes for a touch of heat.