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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.
Ingredients
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 of olive oil in a large ovenproof roasting pan or braiser. Sear the lamb cubes vigorously in batches all over until golden brown. Season with fine salt and black pepper, then remove from the pan.
Heat the remaining olive oil in the same pan. 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 during baking, simply pour in another 100 ml of hot broth.
Leftovers are wonderful reheated the next day – the flavors infuse thoroughly, making it taste almost more aromatic.
150 min
Under an hour
