Name: Yuvetsi
Ingredients: Lamb; See instructions

A life once spent is irrevocable. It will remain to be contemplated through eternity… The same may be said of each day. When it is once past, it is gone forever. All the marks which we put upon it, it will exhibit forever… Each day will not only be a witness of our conduct, but will affect our everlasting destiny… How shall we then wish to see each day marked with usefulness! It is too late to mend the days that are past. The future is in our power. Let us, then, each morning, resolve to send the day into eternity in such a garb as we shall wish it to wear forever. And at night let us reflect that one more day is irrevocably gone, indelibly marked.

Adoniram Judson

CATEGORY	CUISINE	TAG	YIELD
Meats	Greek	Greek	1	Servings

INGREDIENTS

		Lamb
		See instructions

INSTRUCTIONS

Use lamb shoulder or leg, about 4 lbs in managable pieces and brown all
over. Add a minced onion and brown that too.  Now add salt and pepper to
taste, a 3" stick of cinnamon and 2 tbsp of tomato paste mixed with 1 cup
hot water. Cover and simmer for some 20 minutes and then remove cinnamon
stick.
Now transfer if necessary to a buttered Yuvetsi or oven-proof casserole.
Add 1 Qt. of stock (chicken is fine or what have you) Orzo ( Kritharaki to
a Greek) 2 cups poured over and leveled out.
Now bake at 375F for 40 minutes or so or until the lamb is tender and
liquid has absorbed. Stir, uncover and bake 10 minutes more. Remove and let
stand for 10 minutes or so covered with a dry kitchen towel.
The recipe is named for the earthenware pot with the clay-coloured interior
and curved handles used to cook this typical dish.
The recipe I use may be considered to be in the Cyprus style.  Technically
a Yuvetsi can be made with any type of pasta, macaroni etc., but to me a
real yuvetsi is always made with kritharaki.
From archives of rec.food.recipes
Date: Tue, 31 Jan 1995 08:20:10 GMT
From: trev@wg.icl.co.uk (Trevor Hall)

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