HomeGreek Yiouvetsi


Posted in : Greek on by : Daphne


1 lg Cinnamon bark piece6 Lamb leg or shoulder chops Salt -(thickly cut)Freshly ground black pepper1/4 c Butter or corn oil4 c Boiling water or stock1 lg Onion; finely chopped -(more if necessary)1 c Tomato puree2 c Orzo or kritharaki1 c Chopped peeled tomatoes1/4 c Grated kefalotiri cheese3 Cloves1/2 c Diced haloumy or feta cheese


Oven temperature: 180C (350F) Cooking time: 2 hours Have meat retailer cut chops about 4 cm (1-1/4 inches) thick. Alternatively purchace a leg of lamb and have it cut into 6 pieces. Place lamb in a baking dish and spread or pour oil or butter on top. Bake in a moderate oven for 20 minutes. Add onion to dish and return to oven for further 10 minutes. Add tomato puree chopped tomatoes cloves cinnamon bark and salt and pepper to taste. Baste meat with liquid and cook for futher hour until meat is tender adding a little of the water or stock if necessary. When meat is cooked add water or stock and stir in pasta. Cook for futhre 20 minutes stirring occasionally and adding a little more liquid if mixture looks dry. When pasta is tender sprinkle cheese over pasta and return to oven for 5 minutes. Serve immediately. NOTE: This is a popular restaurant dish in Greece Cyprus and Egypt. The pieces of meat are placed in individual casserole dishes after the initial cooking and the sauce pasta and water or stock added to each dish then cooking completed. In the home it is suggested to divide the meat and pasta ater it is cooked and just before adding the cheese. Return to oven for cheese to melt.