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Greek Giouvetsi | Tender Lamb with Kritharaki
(0)
100 min
Under an hour
Knuspr-Küche
Klassisches griechisches Giouvetsi aus dem Ofen: butterzart geschmortes Lammfleisch in würziger Tomatensauce mit Kritharaki-Nudeln und cremigem Feta.
Preparation method
Preparation & Searing
Preheat the oven to 180 °C top/bottom heat. Pat the lamb dry and cut into approx. 3–4 cm cubes. Finely chop the onion and garlic cloves.
Heat the olive oil in an ovenproof Dutch oven. Sear the lamb cubes in batches on all sides until they have a nice crust. Season with salt and black pepper and briefly remove.
Sauce & Braising
In the same Dutch oven, sauté the chopped onion and garlic until translucent. Return the meat to the Dutch oven, sprinkle with dried oregano and ground cinnamon, and roast briefly.
Chef's tip
For an even more intense flavor, you can briefly toast the Kritharaki pasta in a dry pan before adding it.
Giouvetsi is traditionally prepared in a clay pot – a cast-iron Dutch oven or a casserole dish yields an equally delicious result.
150 min
Under an hour
