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GIOYVETSI/ LAMB STEW IN CLAY
 Ingredients:
1 kg of lamb(chops/neck,
whatever)
Three sliced onions
1 litre/1 quart of tomato pureé or
tomato paste for cooking
Some olive oil
1kg/2lb of 'rice' pasta available in
Italian or Greek delicatessens
(called Kritharáki)
Salt, pepper and oregano
seasoning
In a clay pot (or heavy cast iron pot), put the oil and let
heat in an oven at high setting. Add the sliced onions and brown.
Sprinkle the lamb with salt and pepper and place in the pot
to brown the sides. When the lamb starts cooking, place the
tomato over it and add the same amount of water. Let it heat
for about 1 hour until the lamb feels soft and much of the water
has evaporated (add water if needed). Remove from the oven,
and put the 1 kg of 'rice' pasta. When the pasta is cooked (another
10 minutes), remove and serve hot.
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