One of the most rustic and beloved Greek dishes has to be Giouvetsi. Traditionally, this meal is baked in clay pots.
There are many variations on this dish from the type of meat used to the spices included in the ingredient mix.
Here, I’m using lamb shoulder that’s been rendered down to a fall-off the bone state and some delicious lamb stock became a wonderful by-product.
To get the tender lamb meat and stock, I once again employed the use of my trusty pressure cooker. Those who are regular readers of my blog will know that I find the pressure cooker to be a valuable kitchen tool and a time saver. Rather than boil down bones or meat over a stove top for hours, the pressure cooker will do the same job in about 45 minutes.
If you still don’t have a pressure cooker, I highly recommend you get one. They are a good investment, should last a lifetime and again, a time saver.
This dish can still be prepared without the use of a pressure cooker. Start the dish off by browning some pieces of stewing lamb meat and then pick up and continue with my recipe.
The classic pasta of choice for Greeks is “Kritharaki”, or orzo. Last week, I was pleased to see that some large-chain supermarkets are expanding the array of international products that are located in the “ethnic food” aisles of the market. It’s about time ethnic food reaches beyond Asian and Mexican ingredients.
If you can’t find Greek Kritharaki, orzo will do just fine.
Lamb Giouvetsi
(for 4)
1 1/2 -2 lbs of lamb meat, coarse pieces (stewed or browned-off)
1/4 cup olive oil
1/2 bell pepper (red or green), diced
1 large onion, diced
1 1/2 cups of Kritharaki (orzo)
1/4 cup strained tomato puree (Passata)
6 cups of lamb (or stock or your choice)
salt and pepper to taste
grated Kefalotyri Cheese
Pre-heated 375F oven
- In a skillet, over medium heat, add your onions and peppers and saute for 5-7 minutes or until softened.
- Add the Kritharaki and stir for a few minutes to toast the kernels.
- Add the hot stock and tomato puree and bring to a boil while stirring. Adjust seasoning with salt and pepper.
- Transfer to an oven-proof baking vessel and add the meat and bake uncovered for 30-40 minutes or until most of the juices have been absorbed and the top is golden brown.
- Serve hot with some fresh ground pepper and grated Kefalotyri cheese.
57 Responses
Peter and you said Vall she is a Blogger machine!!! you are the same dear! this look lovely and delicious. Peter How are you, feeling better??? xxxxGloria
“Lamb rendered to a fall off state.” Well, that certainly caught my attention!! :) The whole dish sounds marvelous. Now, I’m going to go think about the lamb so tender, it falls off the bone–into my mouth!
Wow, Peter that is just mouthwatering! I love it!
Mm, fabulous. I love a good lamb stew, and I love pasta, and I love, well, everything in this dish, pretty much…
Oh yes, more lamb ideas. I need a pressure cooker, my mom had two and she loves them (I believe she still has them), but I am afraid of them because one explode one at my parents’ restaurant. It was a stupid error, but I was very young and I grew up with the impression they all exploded at one point. Hehehe.
Why is it I find myself increasingly drawn to hearty, rustic meals and it’s nearing the end of May?
That’s the fabulous thing about pressure cookers–you can cook until your heart is content and they don’t overheat an already warm, summertime kitchen.
A P.S. to Ben…I used to be horrified of pressure cookers too (I blame it on my mother’s juice-spritzing time bomb,) but there are many, high quality pressure cookers on the market that will not explode on you, I promise. I (fortunately) happen to own one of them.
I realised I have a pressure cooker! My canner is a pressure canner( dual purpose). I have always been afraid to cook this method, but with the summer heat, and prices of gas and electricity, I will do this to cut down on time.Your dish looks so finger licking good.
oh wow! this looks lovely – i must make this!
You know, Peter, an invite over this week would have been nice. First you make my favorite dessert, karidopita and now you make my favorite main dish, giouvetsi. Don’t be surprised if you hear a strange knock on your door…
I love giouvetsi so much that my mouth started watering just looking at your picture. Lovely and perfect.
A true Greek classic! I think I must have had Yiouvetsi every week when I was growing up. Very nicely presented, Peter. And I totally agree with you on the pressure cooker, it is a huge timesaver.
This sounds tasty. That orzo looks really big.
That orzo does look really big. Or is that tiny lamb??
Pressure cookers are the best, I agree. The weatherman has fore casted a cold weekend and this recipe is is must. Thanks, Peter.It looks super-delicious.
Pressure cookers are the best, I agree. The weatherman has fore casted a cold weekend and this recipe is is must. Thanks, Peter.It looks super-delicious.
Pressure cookers are the best, I agree. The weatherman has fore casted a cold weekend and this recipe is is must. Thanks, Peter.It looks super-delicious.
Pressure cookers are the best, I agree. The weatherman has fore casted a cold weekend and this recipe is is must. Thanks, Peter.It looks super-delicious.
Pressure cookers are the best, I agree. The weatherman has fore casted a cold weekend and this recipe is is must. Thanks, Peter.It looks super-delicious.
Pressure cookers are the best, I agree. The weatherman has fore casted a cold weekend and this recipe is is must. Thanks, Peter.It looks super-delicious.
Pressure cookers are the best, I agree. The weatherman has fore casted a cold weekend and this recipe is is must. Thanks, Peter.It looks super-delicious.
Pressure cookers are the best, I agree. The weatherman has fore casted a cold weekend and this recipe is is must. Thanks, Peter.It looks super-delicious.
Pressure cookers are the best, I agree. The weatherman has fore casted a cold weekend and this recipe is is must. Thanks, Peter.It looks super-delicious.
Orzo? Lamb? Fall off the bone? I can’t even make full sentences anymore.
We usually wind up doing a more vegetarian take on orzo, something more like a light lunch salad. but perhaps I am persuaded to try a more hearty meaty pairing.
I don’t eat or cook lamb but this this looks delicious Peter.
Mmmmm a lovely looking meal!
I totally agree with you Peter about supermarkets should be stocking much more than Asian and Mexican!
I am on a mission to find Greek Kritharaki for this weekend as I am having friends round for a Greek evening!!…..So I’ve no doubt I will need some recipe help from you!!!…..
That looks delicious Peter! I have never been able to find orzo or kritharaki over here. I suppose one could use rice??? This recipe is calling to my tastebuds and making them tingle. I must make it soon!
A classic Peter! LOVE, LOVE, Love this! Seriously delicious and you could not have done it any more justice. Great stuff.
OH my GAWD. You can just see how tender and delicious that lamb is! And the brothy pasta, topped with cheese…someone…please help…I think I may faint with pleasure.
First of all I have to just shout that I LOVE ORZO!! That is one of my fave foods since I was a kid!! And second of all I love this dish, it’s delicious and looks even more here on your blog!! And I agree about your ethnic food comment. It’s not THAT restricted to Asian & Mexican here, but by far those 2 are probably the most popular and probably occupy the most shelf space.
I love orzo, and I love lamb. Unfortunately I lost the pressurizer bit off my pressure cooker – so will have to cook the lamb the old-fashioned way!
I am all for making a fragrant and aromatic homecooked meal in a third of the time Peter:D
Actually I am sure you are fed up me always comming here and saying it looks delicious.
Can’t help it, it alwats looks delicious.
Should go back to your older post were you wrote how to express in different ways than delicious , wonderfull, excelent etc :-)
I am on the hunt for Kritharaki, the first thing I noticed when the photo loaded. I thought, ooh, what is that pasta??
Gloria, how am I feeling? Never better!
Sher, such are the wonders of a pressure cooker.
Jenn, this is very old skool but still so satisfying.
Ferdzy, simplicity reigns here.
Ben, much time has passed and the quality of pressure cookers has much improved. Buy one from a well known kitchenware brand and you’ll wonder how you coped without one.
Sandie, here in Canada we still get the odd cool day and that allows us to sneak in some heartier dishes. You go girl…tell Ben the way it is!
Glam, invest in a real pressure cooker, then there’s no need to fear.
Jessy, I’m sure you luv it.
Elly…”mi casa – sou casa”…when in town, the invite stands, endaxi?
Laurie, I think I’ll haul back a gastra and stamnes just for making these.
Sam, It’s still one of my faves.
Kevin, it’s absorbed liquid, yeah a little bigger.
Heather, there are also different sizes of orzo.
Nina, it’s easy, one pan meal, hearty and delish.
Erin, think of the orzo absorbing all that meaty goodness.
Helene, time to start…never too late!
Jan, when you drop into London, you should find it, easily.
Marie, orzo should be easily found there. I suppose rice would suffice but it won’t be the same.
Pete, I still eat a big bowl of this…never tire of Giouvetsi.
Nikki…bang on…brothy pasta!
Marianna, it’s that way here as well…mostly Asian and Mexican and now East Indian, Greek, Middle Eastern and Caribbean in between.
Cake, this dish would work wonderfully with that leftover lamb.
Kittie, splurge on a new one or ask(hint) at a gift.
Val, it tastes like it took all day to make but no…that’s the pressure cooker.
Happy, I know and thank you for your ever kind words.
Lori Lynn, at the very least you should find orzo but I must say the kritharaki is superior.
Oooh! Peter, I’m a married woman, but I think I just fell in love! This dish is SOOO us – we love rustic, we love lamb, we love orzo (will look for Kritharaki)! I’m emailing this recipe to my mom since she’ll be here this weekend. We always enjoy having a feast together with a great bottle (or 2, maybe 3!) of wine.
Thanks for sharing,
Amy
Kritharaki looks like macaroni but without the hole… lol!
My pressure cooker is in the back of the kitchen’s cupboard. I don’t use it anymore. But I agree it helps to save time :D
oh *absolutely* my…..you’ve left me speechless and salivating all at the same time
This looks fantastic. I love giouvetsi, it’s high on my list of favorite things. Your recipe does cook up much, much faster than most of the recipes I’ve seen, which is helpful to say the least!
This entire dish looks absolutely delicious! I’ve never had a lamb dish like this, but I have to soon. I just finished lunch, but my stomach is growling…
This entire dish looks absolutely delicious! I’ve never had a lamb dish like this, but I have to soon. I just finished lunch, but my stomach is growling…
This entire dish looks absolutely delicious! I’ve never had a lamb dish like this, but I have to soon. I just finished lunch, but my stomach is growling…
This entire dish looks absolutely delicious! I’ve never had a lamb dish like this, but I have to soon. I just finished lunch, but my stomach is growling…
This entire dish looks absolutely delicious! I’ve never had a lamb dish like this, but I have to soon. I just finished lunch, but my stomach is growling…
This entire dish looks absolutely delicious! I’ve never had a lamb dish like this, but I have to soon. I just finished lunch, but my stomach is growling…
This entire dish looks absolutely delicious! I’ve never had a lamb dish like this, but I have to soon. I just finished lunch, but my stomach is growling…
This entire dish looks absolutely delicious! I’ve never had a lamb dish like this, but I have to soon. I just finished lunch, but my stomach is growling…
This entire dish looks absolutely delicious! I’ve never had a lamb dish like this, but I have to soon. I just finished lunch, but my stomach is growling…
The recipe I tried was different to yours (it was even spelled with a ‘Y’), but I loved it, so I’ll definitely give your version a try. Consider it bookmarked!
I’ve tried Turkish version of this, but never Greek. I think there are a little different from each other. I should try Greek version one day! Looks delicious!
I’m completely intrigued – I’ve never seen or tried anything that is even close to this. It feels like such a culinary adventure. This opening new horizons stuff can’t be compared to much else – I’m learning so much.
OK… It’s in the oven at this very moment! Mom & I are killing time with a glass of wine… The aroma is heavenly.
Thanks for sharing this recipe,
Amy
Just what I was after-will be making it on sunday-thak you
Amanda
Peter:
I am new to your blogsite having found you by way of the DadCooksDinner from Copley, Ohio. Love your site and the family loved this dish! I was able to find both the Kritharaki and Kefalotyri from a local (Detroit Metro) Hellenic bakery/market. My pressure cooker is on order but I actually followed an Alton Brown process for slowlhy rendering the lamb……put the lamb shoulder chops, after browning, in a cast iron dutch oven with about 4 cups of water and salt……braised in the oven for about 4 hours at 250. The meat came out tender and flavorful and the stock was great! Will definitely use the pressure cooker next time.
I had a question…..curious how you buy the lamb shoulder you use for the dish…….my local market only sells it in various forms of a thin chop. I definitely think the shoulder is the right way to go here as it comes out very tender and flavorful.
Lastly, if you care to share photos of your Gastra, assuming aquired it this last summer, it would be greatly appreciated!
Mike
Peter: This is a great dish and once again I prepared it for the family tonight. Would you mind posting your process for preparing the lamb prior to assembling the dish for the final process in the oven?
Mike
This is one of my favorite dishes. I make it at least twice a month.