World Flavors Cookbook

Giouvetsi Arni

Lamb and kritharaki (orzo pasta) slow-baked in tomato sauce in a clay pot — the ultimate Greek Sunday lunch.

Cuisine: Greece

Ingredients

• 1.2kg lamb shoulder, cut into portions
• 400g orzo (kritharaki)
• 400g canned tomatoes
• 1 onion, diced
• 3 cloves garlic
• 1 tsp cinnamon
• 1 tsp allspice
• 3 tbsp olive oil
• 600ml hot water or broth
• Kefalotyri or Parmesan to serve

Instructions

1. Brown lamb in olive oil. Set aside.
2. Sauté onion and garlic until soft.
3. Add tomatoes, cinnamon, allspice, and hot water.
4. Place lamb in a deep baking dish. Pour sauce over.
5. Bake at 180C for 45 minutes.
6. Add orzo around the lamb and stir gently.
7. Bake 30 more minutes until orzo is cooked and has absorbed the sauce.
8. Serve immediately with grated cheese.