| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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