Ingredients
- 1 kg lamb
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 ripe tomatoes, finely chopped
- 2 bay leaves
- 1 cinnamon stick
- Salt
- Pepper
- Sweet paprika
- 350 g orzo
- 800 g water
- Olive oil
Instructions
- Heat some olive oil in a pot and sauté the lamb until browned on all sides.
- Remove the lamb and set it aside in a bowl. In the same oil, sauté the onion and garlic.
- Add the tomatoes and sauté them together with the onion for about 2 minutes. Then, return the lamb to the pot.
- Add salt, the bay leaves, the cinnamon stick, and half of the water, just enough to cover the meat. Simmer over medium heat for about 1 to 1.5 hours until the lamb is tender.
- When the lamb is about 20 minutes from being fully cooked, add the remaining hot water. Once it starts boiling, add the orzo and stir to prevent sticking.
- As the orzo cooks, if more water is needed, always add hot water.
- Two minutes before turning off the heat, add the pepper and sweet paprika to retain their aromas.
Serve hot and enjoy!
“Want to learn more about the rich history and unique characteristics of Giouvetsi? Click here to read our detailed description and discover the story behind this Greek culinary classic!”
