Greek youvetsi — the traditional dish with lamb and orzo pasta

Ingredients (for 4–6 people):

• 1 kg lamb on the bone (or stewing pieces)
• 500 g orzo pasta
• 400 g canned tomatoes or tomato purée
• 1 large onion, chopped
• 2–3 garlic cloves
• 100 ml olive oil
• 1 tsp cinnamon
• 1 tsp oregano
• salt, black pepper
• 1 litre hot water or stock
• grated kefalotyri or Parmesan cheese, for sprinkling

Preparation steps:

1. Heat the olive oil in a deep pot and fry the pieces of meat on both sides until golden; then set them aside.
2. In the same oil, sauté the onion and garlic until softened; add the tomatoes, cinnamon, oregano, salt and pepper and stir for a few minutes.
3. Return the meat to the pot, add the hot water or stock and leave to simmer on a low heat for about an hour and a half, until the meat is completely tender.
4. Heat the oven to 180°C. Lightly grease a baking dish and spread the orzo in it; pour the sauce with the meat over the top.
5. Bake for 25–30 minutes, until the orzo has absorbed the sauce and is soft; if needed, add a little hot water during baking.
6. Serve hot, generously sprinkled with grated cheese.

Preparation time: 20 minutes preparation, about 2 hours cooking. Servings: 4–6.

Youvetsi is a classic dish of Greek cuisine, named after the clay pot ‘youvetsi’ in which it is traditionally baked; cinnamon is the spice that gives it its distinctive aroma.