Lamb saute with orzo (arni me manestra)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | pounds | Lamb; in 2\" cubes |
| 2 | mediums | Onions; chopped |
| 1 | cup | Tomato sauce |
| ⅛ | teaspoon | Cinnamon |
| 1 | teaspoon | Salt |
| Pepper; to taste | ||
| 1 | teaspoon | Mint flakes |
| 4 | cups | Boiling water |
| 1 | cup | Orzo |
| 1 | cup | Grated cheese |
Directions
Heat oil in large saucepan and brown onions. Add lamb cubes and brown well on all sides. Add tomato sauce, 2 cups water and seasonings. Cover and simmer for 1 hour or until lamb is tender. Add remaining 2 cups water and bring to a boil. Add orzo, stirring a few times. Simmer 20-25 minutes longer. Serve hot with grated cheese. Add a crisp salad and red retsina wine for a perfect meal. Makes 4 servings. MC formatting by bobbi744@...
NOTES : Manestra is the Greek word for Orzo, a rice shaped pasta. It can be simply boiled and served buttered with cheese. This dish is a favorite throughout Greece and in Detroit's Greektown.
Recipe by: Opaa! Greek Cooking Detriot Style by George J. Gekas Posted to MC-Recipe Digest V1 #817 by Roberta Banghart <bobbi744@...> on Sep 28, 1997