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Thursday, September 26, 2013

Giouvetsi

Giouvetsi 
 
 Ingredients:

1 1/4 kilos of shoulder of lamb cut in cubes
Juice of one lemon
3 teaspoons salt
1/2 teaspoon black pepper
1 1/2 teaspoons oregano
1 cup hot water
3 tablespoons tomato paste
5 cups boiling water
1 large onion grated or very finely cut
450 grams kritharaki
Grated kefalograveria
Method:
1. Put meat cubes in an oven dish, add the lemons juice, 1 1/2 teaspoons salt, pepper and oregano and toss.
2. Bake in a 200 c oven for 40 minutes
3. Add the hot water to roasting pan, turn heat on to 180C and roast for one hour
4. Remove for oven and cover to keep warm
5. Skim excess fat form pan juices
6. Dilute tomato paste in boiling water, add two teaspoons salt and grated onion, pour in to pan
7. Sprinkle the kritharaki and bake uncovered for 30 minutes in moderate oven 180C until liquid is absorbed and kritharaki is tender
8. Place meat in pan on top of kritharaki and bake for another 15 minutes till a light crust develops on kritharaki
9. Serve hot sprinkle with grated cheese
NOTE: as the amount of pan juices vary you might need an additional cup of boiling water. If you see the kritharaki has absorbed all of the liquid before the 30 minute cooking time add more water as needed. If on the other hand there is to much liquid take out of the oven and cover with a lint free clean tea towel (as you do for pilaf) for 15 minutes, this will absorb the excess moisture.

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