Traditional Lamb Stew (Manestra)

RECIPES/MEAT/Lambs

Traditional Lamb Stew (Manestra)

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Recipe-Ingrediants

What can you say about this dish? How many memories does it awaken? It reminds us of our grandmother, family gatherings, Sunday get-togethers with our loved ones... It brings back memories of childhood, playfulness, carefreeness, and love! I adore this dish...

Ingredients:

1200 grams of lamb leg, cut into portions
2 large dry onions, finely chopped
4 cloves of garlic, finely chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 wine glass of white wine
1 can of crushed tomatoes or 1 tablespoon of tomato paste
1 teaspoon of tomato puree
500 grams of orzo pasta (kritharaki)
Salt and pepper
1 cinnamon stick
4-5 cloves
? teaspoon of ground cloves
Grated kefalotyri or myzithra cheese

Directions

In a large pot, saute the lamb on all sides. Then add the onions, garlic, tomato puree, and deglaze with the white wine. Add 1-1 ½ liters of warm water, carrots, celery, cinnamon stick, cloves, and ground cloves. Cover the pot and let it simmer until the meat is tender.

Next, transfer the sauce and lamb to a baking dish. Add the orzo pasta to the dish. Strain the sauce, reserving the broth, and pour it over the pasta and lamb. If needed, add a little more warm water, about two fingers above the pasta. Bake in a preheated oven at 180°C (350°F) for about 45-50 minutes.

If you enjoyed this recipe, also try lamb stew (zardiner) or lamb kokkinisto (red stew), lemon roasted lamb, lamb with artichokes, lamb with oven-roasted potatoes, fricassee, and many more!

Enjoy your meal!