4.8 from 114 votes
Youvetsi: Greek Lamb Stew with Orzo
Youvetsi is a Greek stew combining tender braised lamb shoulder with small orzo pasta, cooked together in a rich tomato and red wine sauce flavored with cinnamon, nutmeg, paprika, and oregano. The stew results in a hearty dish where the orzo absorbs the flavorful juices, making a comforting, warming meal. The lamb is seared first for color and depth, then simmered slowly until tender.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings:
6
servings
Calories:
1976 kcal
Course:
Main Course
Cuisine:
Greek
Ingredients
- 1 pound lamb shoulder (boneless, or lamb leg, trimmed of fat and cut into small 1-inch chunks)
- kosher salt
- black pepper
- extra virgin olive oil
- 2 onion finely chopped, large
- 4 garlic minced, cloves
- 1 cup red wine
- 1 teaspoon oregano dry
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 bay leaf
- 28 ounces whole San Marzano tomatoes
- 1 cup orzo pasta
- 1/2 cup parsley chopped, fresh
- feta cheese (for garnish, optional)
Instructions
- Pat the lamb dry and season with kosher salt and black pepper.
- In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.
- In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.
- Return the lamb to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 1 cup of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the lamb is cooked through.
- Stir in the orzo and cover the pan. Let cook for another 20 minutes or until the orzo has cooked through and most of the moister has been absorbed.
- Garnish with parsley and crumbled feta, if you like, before serving.
Cup of Yum
Notes
- Do not worry if the orzo appears watery immediately after cooking; it will soak up more liquid in 5-10 minutes before serving.
- Youvetsi can be partially prepared a day ahead by cooking the lamb stew without orzo, then refrigerating.
- Reheat the stew to a boil before adding orzo to cook fully for 15-20 minutes.
- Store leftovers in a sealed container in the fridge for up to three days.
Nutrition Information
Calories
197.6kcal
(10%)
Carbohydrates
21.3g
(7%)
Protein
13.2g
(26%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
1.1g
(6%)
Cholesterol
30.5mg
(10%)
Sodium
233.2mg
(10%)
Potassium
292.2mg
(6%)
Fiber
1.4g
(6%)
Sugar
1.1g
(2%)
Vitamin A
593.7IU
(12%)
Vitamin C
7.3mg
(8%)
Calcium
33mg
(3%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 1976
% Daily Value*
| Calories | 197.6kcal | 10% |
| Carbohydrates | 21.3g | 7% |
| Protein | 13.2g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1.1g | 6% |
| Cholesterol | 30.5mg | 10% |
| Sodium | 233.2mg | 10% |
| Potassium | 292.2mg | 6% |
| Fiber | 1.4g | 6% |
| Sugar | 1.1g | 2% |
| Vitamin A | 593.7IU | 12% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 33mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.