A firm Sunday favourite, especially if you`re lucky enough to have a wood burning stove. This one, slowly cooked, absorbing the wonderful woody flavour, is heaven. The results from a normal oven, of course, come a very close second!
Can be prepared in individual ceramic bowls, which adds an extra “special” factor to this dish.
I did take photos of the finished product, but unfortunately didn`t check them till after we`d eaten, only to find they`re all badly out of focus. So, piccies another time.
750 gr lamb chunked, with some fat on it
1 onion chopped
1 garlic clove sliced
500 gr rice shaped pasta
2 generous cups grated ripe tomato
1 wine glass red wine
Sprinkle of ground cumin
Sprinkle of ground all spice
Salt and ground pepper corns
Heat olive oil in a saucepan and throw in your onions, meat, and lastly the garlic. Allow to saute till the meat changes colour. Add the red wine, continue stirring and allow to evaporate a little. Pour in about a cupful of hot water, S & P and the flavourings, cover, lower the heat and allow to simmer for about 1/2 an hour.
Put into a baking tray the pasta, grated tomato, splash of olive oil, S & P and mix. Pour over the contents from the saucepan, including the juices from the meat and stir into the pasta. Pop into a pre-heated oven and roast for approximately 3/4 an hour, at 185 degrees. Keep an eye on the liquid levels and add a splash of hot water if necessary to keep the food from drying out. Serve with Cretan anthotiro grated over the top.