A traditional Greek taverna dish, best served simply with bread and salad. The meat is usually in large chunks or slices, one per person, and cooked till it's very tender.
Recipe posted by Unknown User
YIOUVETSI - LAMB BAKED WITH ORZO
Related Nigella Recipes
-
MASALA OMELETTE
Feel free to add ingredients: grated ginger is good, as is… Read on
-
CHEDDAR CHEESE RISOTTO
This might seem odd to Italians but it works beautifully:… Read on
Related Community Recipes
-
DUMPLING LOAF
This loaf tastes so like the Scottish clootie dumpling. It… Read on
-
KING PRAWN STIR FRY
A Midweek Satisfyer Read on
Ingredients
Switch to Cup Measures- 4 tablespoons kalamata oil
- 1 clove garlic (chopped or crushed)
- 1 onion (diced)
- 1 tablespoon tomato puree
- 750 grams lamb
- 750 grams orzo pasta
- sea salt
- freshly ground pepper
- cheese (grated to serve, optional)
Method
- Brown the meat in the oil, adding garlic and onion.
- Add tomato puree, seasoning and some water.
- Simmer for 1 hour.
- Cook orzo until al dente, or as you like it.
- Oil or butter a baking dish. Put drained pasta in the dish.
- Add meat & pour on sauce.
- Bake at 180º for 20 - 30 minutes.
- Sprinkle with grated cheese to serve.
Tried this recipe?
Why not leave a comment or a suggestion?
Please note, questions and queries for the nigella.com
Add Commentteam cannot be answered here - please instead submit
any questions as "Kitchen Queries".
Be the first to leave a comment