Youvetsi: Greek Lamb Stew with Orzo
Ingredients
- 454 g lamb shoulder (boneless, or lamb leg, trimmed of fat and cut into small 1-inch chunks)
- Kosher salt and black pepper
- Extra virgin olive oil
- 2 large onions (finely chopped)
- 4 garlic cloves (minced)
- 240 ml red wine
- 1 teaspoon dry oregano
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 bay leaf
- 794 g whole san Marzano tomatoes
- 240 ml orzo pasta
- 120 ml fresh parsley (chopped)
- Feta cheese (for garnish, optional)
Instructions
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Pat the lamb dry and season with kosher salt and black pepper.
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In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.
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In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.
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Return the lamb to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 240 ml of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the lamb is cooked through.
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Stir in the orzo and cover the pan. Let cook for another 20 minutes or until the orzo has cooked through and most of the moister has been absorbed.
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Garnish with parsley and crumbled feta, if you like, before serving.
Notes
If the orzo is fully cooked, and you still see a lot of liquid in the pot, do not worry as it will continue to absorb the liquid as it sits. Allow 5 to 10 minutes before serving.
Make ahead option: You can prepare a portion of this recipe one night in advance. Cook the meat and follow the recipe up to step #3 (but do not add the orzo). Allow the meat to cool and store it in the fridge. The following day, bring the meat back to a boil and add the orzo to cook for 15 to 20 minutes and follow the remaining steps to serve.
Leftovers & storage: Store cooled leftovers in a tight-lid glass container in the fridge for up to 3 days.
Visit our shopto browse quality Mediterranean ingredients including extra virgin olive oils and spices.
Nutrition
**Serving size** 1 serving
**Calories** 197.6 kcal
**Fat** 3 g
**Saturated fat** 1 g
**Unsaturated fat** 1.5 g
**Cholesterol** 30.5 mg
**Sodium** 233.2 mg
**Carbohydrates** 21.3 g
**Fibre** 1.4 g
**Sugar** 1.1 g
**Protein** 13.2 g
Imported from Mela.
