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Greek Lamb Giouvetsi | Tender Kritharaki Casserole
(0)
75 min
Under an hour
Knuspr-Küche
Ein authentischer Klassiker der griechischen Küche: Zart geschmortes Lammfleisch trifft auf feine Kritharaki-Nudeln in einer aromatischen Tomatensauce mit Zimt und Oregano, verfeinert mit cremigem Feta.
Preparation method
Preparation & Searing
Preheat the oven to 180 °C top/bottom heat. Cut the lamb into bite-sized cubes. Finely chop the red onions and garlic cloves.
Heat 2 tbsp olive oil in a large ovenproof roaster or Dutch oven. Sear the lamb cubes in batches all over until golden brown. Season with fine salt and black pepper and briefly remove from the pot.
Heat the remaining olive oil in the same pot. Sauté the chopped red onions and garlic until translucent. Stir in the tomato paste and roast briefly for 1 minute.
Chef's tip
Traditionally, Giouvetsi is prepared in a typical Greek clay pot (Yuvetsi). If the pasta absorbs too much liquid while baking, simply add another 100 ml of hot broth.
Leftovers can be reheated wonderfully the next day – the dish infuses and tastes almost more flavorful when reheated.
150 min
Under an hour
