Here comes a greek classic and I used a recipe by Thomasina Miers/GUARDIAN. I made this soul food from Greece many years ago, but the version of Mrs. Miers has the advantage that the cooking time is much shorter due to the minced meat. The classic version uses lamb leg or shoulder in cubes or as a whole, so it needs more time.
In my case it was perfect as I made it in the morning and let it rest. Then drive to the countryside and water the garden. Back to the city in the late afternoon, re-heat and add orzo&water for 15-20min and serve. Mmmmh………
Happy Independence Day and may the force be with you………
Ingredients
450g lamb mince/gigot or shoulder
2 onions, chopped
3 garlic cloves, chopped
1 tsp paprika
2 tsp ground cinnamon
½ tsp nutmeg
2 bay leaves
2 tsp dried oregano
250ml red wine
2 x 400g cans tomatoes or 750ml tomato passata
350g Orzo/Kritharaki
olive oil
500ml water
50-100g feta cheese, crumbled
flat parsley, chopped
Preparation
- First mince the meat or let it mince by your butcher
- Sauté or fry the meat on medium to high heat in a cocotte or Dutch oven until golden and add salt&pepper. Optional in batches. Then add the meat to a bowl and set aside
\ - Add the chopped onion&garlic to the pot and let it cook on low heat until soft, around 8-10min
- At the end add spice, but be careful not to burn it
5. Bring back the meat and add herbs
- Now add 50-80ml of the wine and let it reduce by medium to high heat. After 3-4min add rest of the wine and let it reduce
- Add the tomato passata or canned tomatoes and combine everything.
- Now add a lid and let it simmer on low heat for 30min.
- Stir in the orzo, then pour in enough water to cover by 2cm – you’ll need about 500ml. Cover and let it simmer for 15-20min on low heat
- Finally add some crumbled feta cheese, parsley on top and drizzle a bit olive oil. Serve