LAMB AND ORZO STEW (YOUVETZI)
This recipe comes from the "Cooking Class" section of an April 1987 issue of Bon Appetit magazine. The article's title was Greek Menus the Easy Way and featured recipes from chef Sofi Lazaridis
Provided by Leslie in Texas
Categories Stew
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in Dutch oven over medium-high heat.
- Add lamb and brown well on all sides.
- Add tomatoes, onion,garlic,tomato paste, cinnamon, sugar and salt and pepper.
- Reduce heat to low; cover and simmer 45 minutes.
- Preheat oven to 350 degrees.
- Melt butter in large heavy skillet over medium heat.
- Add orzo and saute until completely coated; stir into lamb mixture.
- Add water, cover and bake 1 hour;remove onion.
- Sprinkle mixture with cheese; bake 5 minutes.
- Transfer to platter and serve immediately.
Nutrition Facts : Calories 1377.9, Fat 85.8, SaturatedFat 34.4, Cholesterol 293.9, Sodium 381.6, Carbohydrate 66, Fiber 4.8, Sugar 6.8, Protein 82.1
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