Greek Lamb Stew with Yogurt and Orzo (Giouvetsi)
This lamb stew is a harmonious symphony of flavors, combining succulent lamb, creamy yogurt, and delicate orzo to create a culinary masterpiece that will delight your senses.
It is a variation of giouvetsi, a traditional Greek dish, which is usually made with beef, but it can also be prepared with lamb even chicken. The lamb version of giouvetsi, also known as giouvetsaki, is a Greek Easter specialty, though it can be enjoyed year-round.
As you gather around the table and take that first spoonful, the flavors will transport you to the sun-drenched hills of Greece. The medley of tastes dancing across your palate makes this dish more than a meal; it’s a sensory experience that captures the essence of Greek hospitality and culinary tradition.
Indulge in the richness of Greek cuisine and let this extraordinary lamb stew transport you to a world of warmth, flavor, and tradition.
Enjoy this delicious Greek lamb stew with yogurt and orzo by Greek celebrity chef Giorgos Tsoulis.
Greek Lamb Stew with Yogurt and Orzo (Giouvetsi)
Ingredients
- 700 g lamb cubed
- 1 tbsp allspice
- 2 bay leaves
- 1 sprig rosemary
- 4 medium eggs
- 1200 g strained yogurt
- 3 tbsp all-purpose flour
- 400 ml broth from boiling the lamb
- 200 g orzo
- salt
- pepper
Instructions
- Place a large pot over a low heat. Wash the lamb thoroughly, place it in the pot, add enough water to cover the lamb, the allspice, bay leaves, and rosemary. Season with salt and pepper and boil until the lamb is soft, skimming every now and then.
- Preheat the oven to 200 °C (390 °F) on fan mode.
- Once the lamb is ready, retain 400 ml (1 1/2 cups) of the broth and place the lamb in an ovenproof dish, big enough for it all to fit nicely.
- In a bowl, mix the eggs, yogurt, flour and the retained broth very well with a hand whisk until the mixture is even.
- Add the orzo, season with salt and pepper, stir well and pour the mixture over the meat.
- Bake for 50-60 minutes and then serve.
Notes
