Lamb Giovetsi (Αρνίσιο Γιουβέτσι)

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

Olive oil


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.



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