Greek stew with kritharaki

Ingredients for 4 servings:

• 700 g lamb from the leg, optionally beef or pork goulash
• 3 garlic cloves
• 200 g onion(s)
• 500 g beef tomatoes, or a large can of peeled tomatoes
• 1 tbsp tomato paste
• salt and pepper
• 1 tsp, heaped paprika powder, hot
• 3 sprig(s) thyme, or dried
• 200 g pasta (krithari)
• some cheese, Gruyère, Parmesan or other spicy cheese
• 2 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

with lamb or goulash

Cut the meat into 3 cm pieces and pat dry. Chop the garlic and dice the onions. Score the beefsteak tomatoes crosswise, pour boiling water over them, and let them stand for 2 minutes. Then rinse with cold water, skin, and cut into large cubes. Brown the meat in batches in a large pot. Sauté the garlic and onions. Deglaze with the tomatoes and the tomato paste dissolved in 1/4 liter of hot water. Season well with the spices and simmer for 5 minutes. Transfer to an ovenproof dish, cover, and cook at 225°C for one hour. Then stir in 3/4 liter of boiling salted water and the kritharaki, and cook for another 30 minutes. Serve with grated cheese.