Mutton with orzo
Mutton with orzo
Main Dishes
DESCRIPTION
Be it in the pot or in a large cauldron, the mutton marked an important day. So did the orzo: in churches for a festive treat, in weddings, in engagements…
The best lamb of the herd with the granular barley or otherwise noodle, from grains that bedewed all summer from the springs of Trikala, simmered with patience. From past to present this dish becomes tastier as more banqueters join the feast.
INGREDIENTS
1 ½kgs mutton (from leg or shoulder cut into 350gr portions with the bone)
500g medium orzo
400g canned tomato
1 large onion
2 garlic cloves
1 bay leaf
1 tbsp. allspice powder
a little olive oil
1 tbsp. of sugar
Salt
Pepper
METHOD
Sauté the meat well in a saucepan. Then, add the onion and the garlic and sauté for a while with the meat. Add tomato, salt, pepper, allspice and sugar. Cover the meat in water and let it boil for 1.5 hours on medium heat. When it is tender, take out the meat and keep it aside. Add water and when it boils, add the orzo. Halfway through the boiling process add the meat.
Finish in the pot or put it in the pan and pass it through the oven until it makes a nice crust.
Serve with grated kefalotyri or dry mizithra.
