European Cuisine Vol. 4 Greece

Giouvetsi or Youvetsi

Hello dear readers today we are going to the country of the thousand islands Greece and according to our poll you have chosen this lovely lamb or beef stew as todays one of choice.

this amazing stew is originally turkish but was emproved in greece it is maily cooked in a pottery dish apart from beef and lamb in certain parts of greece you can eat it using chicken

It is often eaten with orzo(type of pasta) or hilopites (small noodles) . In my opion it looks delicious and i surgest that all of you try it.

Ingredients

• 1kg shoulder of lamb
• 2 onions
  
  

  
  

  
  

  
  , sliced
• 1 tbsp chopped oregano
  
  

  
  

  
  

  
  , or 1 tsp dried
• ½ tsp ground cinnamon
• 2 cinnamon sticks, broken in half
• 2 tbsp olive oil
  
  

  
  

  
  

  
• 400g can chopped tomato
• 1.2l hot chicken or vegetable stock
• 400g orzo (see know-how below)
• freshly grated parmesan
  
  

  
  

  
  

  
  , to serve

Method

1. 1.Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
2. 2.Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
3. 3.Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.
4. This recipie was provided by the BBC
5. And as always have a chilled day from the viking