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Categories:
olive oil lamb tomatoes onion garlic tomato paste cinnamon sugar salt butter orzo pasta water freshly grated kefalotyri
Viewed: 9 - Published at: 2 years agoIngredients
- 1/2 cup olive oil
- 1 (5 -7 lb) leg of lamb, boned, cut into 1 1/2-inch chunks and patted dry
- 2 lbs ripe tomatoes, chopped
- 1 medium onion, studded with 5 whole cloves
- 2 large garlic cloves, minced
- 2 tablespoons tomato paste
- 1/4 teaspoon cinnamon
- 1 pinch sugar
- salt & freshly ground black pepper
- 1/2 cup butter (1 stick)
- 1 lb orzo pasta (rice-shaped pasta)
- 3 cups water
- 1/2 cup freshly grated kefalotyri (a Greek cheese) or 1/2 cup parmesan cheese
Method
- 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.
