Yiouvetsi

* Exported from MasterCook *

YIOUVETSI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Lamb leg or shoulder chops
-(thickly cut)
1/4 c Butter or corn oil
1 lg Onion -- finely chopped
1 c Tomato puree
1 c Chopped, peeled tomatoes
3 Cloves
1 lg Cinnamon bark piece
Salt
Freshly ground black pepper
4 c Boiling water or stock
-(more if necessary)
2 c Orzo or kritharaki
1/4 c Grated kefalotiri cheese
1/2 c Diced haloumy or feta cheese

Oven temperature: 180oC (350oF) Cooking time: 2 hours
Have meat retailer cut chops about 4 cm (1-1/4 inches)
thick. Alternatively purchace a leg of lamb and have
it cut into 6 pieces. Place lamb in a baking dish and
spread or pour oil or butter on top. Bake in a
moderate oven for 20 minutes. Add onion to dish and
return to oven for further 10 minutes. Add tomato
puree, chopped tomatoes, cloves, cinnamon bark and
salt and pepper to taste. Baste meat with liquid and
cook for futher hour until meat is tender, adding a
little of the water or stock if necessary. When meat
is cooked add water or stock and stir in pasta. Cook
for futhre 20 minutes, stirring occasionally, and
adding a little more liquid if mixture looks dry.
When pasta is tender, sprinkle cheese over pasta and
return to oven for 5 minutes. Serve immediately.



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