Giouvetsi – Classic Greek Lamb Stew with Orzo
This version of a classic Greek dish, Giouvetsi (pronounced u-vet-si), is a treasured family recipe from our very own Cayla. This aromatic and satisfying lamb stew is perfect for autumn, and was prepped, tested, and served as a team lunch at the winery. This easy, fragrant one-pot meal, was unanimously voted DELISH! Have fun with the spices, dialing up and down the aromatics to your taste.
We suggest paring with our Petite Sirah. Petite Sirah is a versatile wine that that holds it own with rich foods, complementing meats such as venison, lamb, ribs, roasted or barbecued pork and beef, glazed ham, chicken with bold, creamy sauces.
- 1.5 lbs lamb stew meat
- 2 carrots sliced
- ½ white onion minced
- 3-4 cloves of garlic minced
- 16oz Can of crushed tomato
- 1.5 cups Orzo pasta
- 1 cup Dry red wine (CAST Petite Sirah)
- 1 tbsp Cumin (more to taste)
- 1 tbsp Cinnamon (more to taste)
- 1 tbsp Paprika (more to taste)
- 1 tbsp Oregano
- 2-3 Bay leaves
- Salt & Pepper
- Parsley sprig
- Feta cheese for topping
- Naan bread (optional)
Brown the lamb in a few tablespoons olive oil, turning meat so that all sides have been seared. Once browned, pull lamb and set aside.
To the Dutch oven, add onion, garlic, and carrots. Sauté until translucent.
Add back in your lamb, and add in a cup of red wine, I used our Petite Sirah which brings the whole meal together when pairing with the wine in the end. Cook until alcohol aroma is gone.
Add in your can of crushed tomatoes, fill can with water and pour in with your spices & bay leaves. Once boiling, turn heat to medium low and simmer for an hour.
After an hour, add in one and a half cups orzo, with one and a half cup water. Simmer until orzo is cooked (30 minutes) Stir occasionally.
Remove bay leaves, taste for spices, add more if needed.
Serve hot with feta, parsley and roasted garlic naan (optional)