John Myers
Ingredients for 4 servings:
- 700 g lamb
- 200 g onion(s)
- 3 cloves garlic
- 500 g beefsteak tomatoes, ripe
- 40 g butter
- 1 tbsp tomato paste
- 250 ml water, hot
- salt and pepper
- 1 tsp sweet paprika powder
- 1 tsp thyme, dried
- 200 g Kritharaki (rice-shaped noodles)
- ¾ liter of boiling water
- 100 g cheese (Gravièra cheese, Gruyère also works)
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 2 hours
Lamb with Greek long grain pasta
“Kritharaki” are rice-shaped long-grain pasta from Greece. They are made from wheat flour. Cut the lamb into cubes and brown them all over in butter over high heat. Add the finely chopped onions and garlic and let them become translucent. Stir in the peeled, sliced tomatoes and simmer over medium heat for 5 minutes. Dissolve the tomato paste in 250 ml of hot water and stir in. Season to taste. Transfer everything to an ovenproof dish. Cover and cook in a hot oven at 200°C (400°F) for about 1 hour. Then stir in 3/4 l of boiling water (a little salted), add the pasta, and cook for another 30 minutes. Stir occasionally and add more water if necessary. Season to taste and sprinkle with the cheese. The cheese should brown briefly without the lid! Be sure to enjoy it with well-chilled retsina!
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