Recipe – ‘Youvetsi’ (Greek Lamb Stew with Orzo Pasta)

I love one-dish suppers, especially when they involve pasta of any sort.

There are many versions of Youvetsi, a traditional Greek recipe where orzo pasta is added to the stew at the very end. Purists will probably be up in arms about this not being 100% traditional as it’s relatively quick but my goal is to make food that tastes fabulous in the shortest possible time.

The combined flavors are wonderful with lots of fresh rosemary, a hint of spice and tender chunks of lamb simmered in a tomato-y sauce. I recommend using leg of lamb for the leanest cut but shoulder will also do very well.

The addition of fresh spinach gives you a healthy dose of green – just add more if this isn’t enough for you.

Youvetsi , Greek Lamb Stew with Orzo

Greek Lamb Stew with Orzo Pasta – ‘Youvetsi’

YOUVETSI – GREEK LAMB STEW WITH ORZO & SPINACH

(Serves 4-6)

Ingredients:

2 tablespoons of olive oil

1lb (450g) of lean lamb cut into 2-inch (5cm) chunks

1 medium onion, finely chopped

A fat garlic clove, minced

A sprig of fresh rosemary, leaves stripped and minced

1/2 a teaspoon of ground allspice

2 bay leaves

14 oz (400g) can of chopped tomatoes

7 fl oz (200ml) of chicken stock

2 teaspoons of runny honey

A pinch of sea salt

7 oz (200g) of orzo pasta

4-6 oz (120g) of washed baby spinach leaves

3 oz (75g) of crumbled feta cheese to serve

Action:

Heat 1 tablespoon of oil in a large heavy sauté pan or casserole with a lid and brown the meat in batches. Set aside. Add the onion and garlic and cook gently until soft then return the meat to the pan, adding the rosemary, allspice and bay leaves. Stir to combine and cook for another minute or so over moderate heat.

Add the honey, salt, chicken stock and canned tomatoes with their juice then bring to a boil. Reduce the heat to a simmer and cook for 15-20 minutes.

Meanwhile, cook the orzo according to the packet instructions, drain and rinse under cold water. Add the orzo to the lamb stew along with the spinach leaves.

Give it a good stir to wilt the leaves then cover the pan and take it off the heat to rest for 3-5 minutes before serving with a sprinkle of crumbled feta.

 

 

About edibletcetera

I'm passionate about food; I cook, photograph, eat...then writes about it in that order. I'm also an occasional restaurant critic and caterer; a former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Meat, Pasta. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s