Corfu Recipes - Lamb Giouvetsi
This page gives you the opportunity to re-create some of your favourite Corfiot recipes at home. This time, Lamb Giouvetsi. Although usually made with lamb, you can use other meat if you prefer.
Ingredients - 1 leg of young lamb cut into portions. 200g Greek 'kritharaki' (orzo) pasta. 1 grated onion. 200 ml fresh tomato juice. 100 ml slightly concentrated tomato juice. 3 cloves. 1 cinnamon stick. 100 ml olive oil. Salt & pepper.
Instructions - Gently fry the lamb in the olive oil for five minutes. Add the grated onion and continue frying for another five minutes. Add the tomato juice and when it starts boiling, add one and a half litres of water. Add the cinnamon stick, cloves, salt and pepper. Cook the lamb until it is tender, by which time the water should have been reduced in quantity by nearly a half. At this point you need to have at least one and a half litres of liquid in the pan, so add enough water to make up the difference and bring to the boil once again. Remove the cinnamon stick and cloves and transfer to an oven dish, which you then place in a preheated oven at 200 degrees Celsius. Once it starts to bubble, remove from the oven and add the kritharaki pasta. Stir the pasta in well and place in the oven again. Stir again after five minutes. Leave in the oven until all the liquid has been absorbed. Serve with grated cheese on top.