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Greek Lamb Giouvetsi | Tender Lamb with Kritharaki
(0)
90 min
Masterpiece
Knuspr-Küche
Ein absoluter Klassiker der griechischen Küche: Zart geschmortes Lammfleisch in fruchtig-würziger Tomatensauce mit einer feinen Zimtnote, gegart mit saftigen Kritharaki-Nudeln und cremigem Feta.
Preparation method
Preparation & searing
Preheat the oven to 180 °C top/bottom heat (160 °C fan-assisted). Cut the lamb into bite-sized, approx. 3 cm cubes and pat dry with paper towels. Finely dice the onions and garlic cloves.
Heat the olive oil in a large ovenproof casserole dish. Sear the lamb cubes in batches over high heat until golden brown all over. Then briefly set the meat aside on a plate.
Braising & cooking
Sauté the onions and garlic in the remaining fat for about 2 to 3 minutes until translucent. Stir in the tomato paste and sauté briefly for 1 minute. Deglaze with the dry red wine, scraping up the browned bits from the bottom of the pot.
Chef's tip
For a crispy crust, you can sprinkle the feta over the giouvetsi during the last 5 minutes of baking time and bake until melted.
Traditionally in Greece, giouvetsi is braised in the oven in a rustic clay or ceramic dish.
150 min
Under an hour
