Greek Lamb and Tomato Stew (Yiouvetsi)

A comforting and hearty dish, perfect for any time of the year, with tender pieces of lamb cooked in a flavourful tomato-based sauce. Greek Lamb and Tomato Stew is destined to become a family favourite in your kitchen.

This lamb and tomato stew is packed with flavour! It is made on repeat in my household as it is a family favourite. In my family, we refer to this dish as ‘Kritharaki’, as the small grains of orzo pasta used in the dish are known as kritharaki. It’s a common practice in Greek cuisine to name dishes after their main ingredient, and in this case, both the dish and the pasta share the same name, emphasising the importance of orzo (kritharaki) in this traditional Greek recipe.

My mum traditionally cooks this recipe on the stovetop and then finishes it off in the oven, and this is the way I also prepare this dish. However, if you prefer to keep it simple, I have also included a one-pot version of this stew.

What is Yiouvetsi?

In Greek cuisine, “Yiouvetsi” (also spelt Youvetsi or Giouvetsi) typically refers to a meat and pasta dish cooked in a tomato-based sauce. The word “Yiouvetsi” is derived from the Turkish word “guvec,” which also refers to a type of clay pot used in cooking. These clay pots are often used to slow-cook stews or casseroles, allowing the ingredients to simmer and meld together, resulting in a rich and flavourful dish. As a young man, my father remembers ordering Yiouvetsi during his stay in Piraeus. They had individual servings of Yiouvetsi, cooked in these clay pots in the oven, ready to serve.

Ingredients for Greek Lamb and Tomato Stew

• Diced lamb: Or substitute with beef such as beef chuck, if you prefer.
• Olive oil: I always use extra-virgin olive oil, even when cooking, as it contains high levels of antioxidants and healthy fats.
• Onions and garlic: Provides a sweet and savoury base that enhances the flavours of the stew.
• Tomato paste and tomato passata: Builds a hearty, tomato-rich sauce that coats the orzo and lamb.
• Beef stock: Beef stock enriches the stew with additional flavour and depth, creating a savoury and hearty base for the orzo and meat.
• Spices: Pimento / All Spice berries and cinnamon add warm, aromatic flavours to the stew, giving it its unique Greek taste.
• Orzo pasta: In Australia, I buy the Misko packets of Kritharaki Metrio, 500 gram packet of orzo pasta. If you can’t find Kritharaki Metrio, you can substitute it with the smaller orzo pasta or Italian risoni. These options are most similar in size and texture to Kritharaki Metrio and can be used interchangeably in most recipes without significantly altering the dish. However, keep in mind that it cooks a little faster, so adjust the cooking time slightly.

What is orzo pasta?

Orzo, also known as risoni, is made from durum wheat semolina, the same kind of flour used in making traditional pasta. Despite its rice-like appearance, orzo is not a type of rice. There are three types of orzo pasta that I use in Greek cooking: Kritharaki Hondro (large orzo), Kritharaki Metrio (medium sized orzo) and rizaki (small orzo pasta). Kritharaki Metrio is typically a bit larger than Italian risoni and is used in stews. I use risoni, the smaller type of orzo pasta that more closely resembles Italian risoni, in soups such as “Avgolemono,” a traditional Greek lemony chicken soup. If you can’t find Kritharaki, you can substitute with the smaller version, risoni. Just adjust the cooking time as it tends to cook faster due to its smaller size, but it will still absorb the flavours from the stew.

Health benefits of Greek Lamb and Tomato Stew

This Greek Lamb and Tomato Stew has numerous health benefits. Lamb is a protein powerhouse packed with essential vitamins and minerals, such as iron and zinc. Onions provide antioxidants for immune support, while tomatoes offer lycopene for heart health. Beef stock adds flavour and joint-supporting gelatin. Allspice berries and cinnamon not only enhance taste but also offer anti-inflammatory benefits. Olive oil contributes heart-healthy monounsaturated fats and enhances the dish’s flavour. Orzo pasta provides sustained energy with complex carbohydrates. Together, these ingredients create a stew that’s as comforting to eat as it is nourishing.

How to make Greek Lamb and Tomato Stew

Tips for making Greek Lamb and Tomato Stew (Yiouvetsi)

Why does the orzo pasta go clumpy if not served immediately?

Orzo pasta can become clumpy if not served immediately due to its starch content. When orzo sits for too long, the starches can start to stick together, resulting in clumps. This is particularly true in dishes like Lamb Yiouvetsi, where the orzo absorbs much of the flavourful liquid from the tomato sauce.

To prevent this, ensure you have enough cooking liquid in your baking dish. A good rule of thumb is to use about 2 to 3 cups of water for every cup of orzo. For this recipe with 2 cups of orzo, you will need at least 4 to 6 cups of cooking liquid. This liquid helps keep the orzo moist as it cooks. It’s best to serve this dish immediately, but if it does sit for a while, adding a splash of boiling water before serving or reheating can help restore its texture.

Add ice cubes

A handy trick for keeping orzo dishes like Yiouvetsi juicy right before serving is to add a few ice cubes after the dish comes out of the oven. As the ice cubes melt, they release steam and moisture, which helps prevent the pasta from drying out and keeps the orzo moist and plump. This simple trick enhances the overall texture and flavour of the dish.

Can you continue cooking your Greek Lamb and Tomato Stew on the stove top?

While you might be tempted to finish cooking your Greek Lamb and Tomato Stew entirely on the stove, I’ve found that the orzo pasta tends to stick to the bottom of the pot. It might cook in half the time (15-20 minutes), compared to the oven method, however, the stove top method also requires frequent stirring over a low heat to prevent the pasta sticking to the bottom. In contrast, the oven method offers a more hands-off approach. With the oven version, you only need to check on your stew once during cooking to ensure that there’s enough liquid.

Can I prepare this dish ahead of time?

Yes, you can prepare Greek Lamb and Tomato Stew ahead of time. This way, when it’s time to cook the orzo pasta, it only takes about 40 minutes to complete the dish. Here’s how you can do it:

1. Meat sauce: Prepare the meat sauce as directed in the recipe. Allow it to cool before storing it in the refrigerator in an airtight container.
2. Reheating the meat sauce: When you’re ready to cook the dish, reheat the meat and tomato sauce in a pot or microwave and then transfer to a baking dish.
3. Add the orzo and bake: Once the meat sauce is hot, add the uncooked orzo and boiling water directly to the sauce. Season and bake until orzo is cooked. (For a more detailed description, follow the instructions in the recipe from Step 9).

Although this dish requires three hours from start to finish, most of that time is spent simmering on the stove or baking in the oven.

Storage

Store any leftover Greek Lamb and Tomato Stew in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of water or broth to revive the orzo and maintain its texture. You can also freeze the dish for longer storage, but keep in mind that the texture of the orzo might change slightly upon thawing and reheating.