Adapted from “Vefa’s Kitchen,” by Vefa Alexiadou (Phaidon). Serves 6.
Ingredients
1/2 cup olive oil
3 1/4 pounds stewing lamb, trimmed and cut into chunks
3 cups pureed peeled fresh tomatoes or pureed canned tomatoes
4 garlic cloves, sliced
1/2 teaspoon sugar
4 tablespoons butter
1 pound orzo pasta
3 cups hot water
1 tomato, thinly sliced
1/2 cup grated Greek kefalotiri cheese or Parmesan cheese, plus extra to garnish
Salt and pepper
Directions
Heat the oil in a large pan. Add the meat and cook over medium heat, turning occasionally, for 8 to 10 minutes, until lightly browned all over. Add the pureed tomatoes, garlic and sugar, season with salt and pepper, cover and simmer for 1 hour.
Meanwhile, melt the butter in a nonstick skillet. Add the orzo and cook over high heat, stirring constantly, for 5 minutes until lightly golden. Transfer orzo to a large oven-proof dish. Preheat oven to 350 degrees. Put the lamb pieces on top of orzo, and pour tomato sauce over them. Carefully add the water and cover the dish with aluminum foil. Bake for 1 1/2 hours. Remove from oven, and put the tomato slices on top of the lamb, sprinkle with the cheese and season with pepper. Return to the oven and bake, adding a little more water if necessary, for 30 minutes more, until almost all of the liquid has been absorbed and pasta is al dente. Serve immediately with extra grated cheese.
