"Arnaki Youvetsi" Lamb Baked Casserole
2 lblamb or veal, cut into 6 serving portions
1 lbbarley shaped pasta/orzo or other small cut macaroni
1large onion, diced or grated
3 Tbspbutter or olive oil
1 cwine or sherry
6medium sized tomatoes, peeled, halved, seeded & grated
·salt & freshly ground pepper
2 Tbspgrated kefalotyri cheece or parmesan cheece
How to Make "Arnaki Youvetsi" Lamb Baked Casserole
- Preheat oven to (190^C) 315^F. In around deep baking dish or earthware or dutch oven, bake the onion in the butter or olive oil (whichever you like best) stirring occasionally until the onion is transparent. This technique gives the dish a special flavor. Now add the meat, season with salt & pepper and roast for about an hour or until the meat is nearly tender.
- Add the wine (or sherry)tomatoes, season with salt & Pepper and sugar. Return the dish to the oven and when the liquid comes to a boil add 4 cups of hot water and stir in the orzo (or other small cut macaroni) Bake for about 30 minutes, stirring occasionally.
- The orzo should be neither overcooked nor too dry.
Serve hot with grated Kefalotyri cheese sprinked on top. If you can't find Kefalotyri cheese Parmesan cheese is a good substitute. ENJOY!