|Nutritional Guidelines (per serving)|
|Servings: 4-6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In Greek: γιουβέτσι με κιμά αρνίσιο, say: yoo-VET-see meh kee-MAH ar-NEE-seeyoh
Yiouvetsi dishes are most often made with chunks of meat - beef and lamb are the most popular, but this recipe with ground lamb is a delight and easier on the budget.
Yiouvetsi is a type of pot used in Greece, but this can be made in any oven-proof baking dish or pan.
The recipe calls for the traditional kritharaki (orzo pasta), but works well with other types of pasta.
- 1 pound of ground lamb
- 2 tablespoons + 2 tablespoons of olive oil
- 1 medium yellow or white onion, finely chopped
- 1 1/2 cans of chopped or crushed tomatoes
- 1/2 cup of water
- 2 stalks of celery, chopped
- 1 bay leaf
- 1 1/2 cups of orzo pasta (or other small pasta)
- 4 cups of boiling chicken broth or stock
- sea salt
- Optional: freshly ground black pepper to taste
- 1 bunch of fresh parsley, chopped
- Optional: grated kefalograviera (or other hard salty cheese)
- Gather the ingredients.
- Over medium heat, brown the lamb in 2 tablespoons of olive oil, using a fork to separate the meat out into small pieces. (Note: because ground lamb is softer than ground beef, take care not to mash it when breaking it up.)
- When meat is browned just to the point where it doesn't look red, transfer to a colander and drain.
- Over medium heat, sauté chopped onion in 2 tablespoons of olive oil. When the onion turns translucent, stir in drained lamb, tomatoes, 1/2 cup of water, celery, bay leaf, 1 rounded teaspoon of sea salt, and 1/4 teaspoon of pepper. When it reaches a boil, cover and reduce heat to a simmer, cooking for 20 minutes. Taste and add more salt and pepper to your preference.
- In a saucepan, bring chicken broth or stock to a boil.
- Preheat the oven to 390 F (200 C).
- Remove bay leaf, and transfer the meat mixture to a greased baking or oven-safe casserole dish. Add boiling stock or broth, and stir in the pasta.
- Cook uncovered in the oven at 390 F (200 C) for about 40 minutes, until the pasta is done and almost the liquid has been absorbed. Stir once or twice during cooking.
- Remove pot from the oven and cover with a cotton towel for 20 minutes (to absorb excess moisture).
- Stir in the fresh parsley just before serving, and add an optional topping of grated cheese.