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  • 1 kg of lamb(chops/neck, whatever)
  • Three sliced onions
  • 1 litre/1 quart of tomato pureé or tomato paste for cooking
  • Some olive oil
  • 1kg/2lb of 'rice' pasta available in Italian or Greek delicatessens (called Kritharáki)
  • Salt, pepper and oregano seasoning


  • In a clay pot (or heavy cast iron pot), put the oil and let heat in an oven at high setting.
  • Add the sliced onions and brown.
  • Sprinkle the lamb with salt and pepper and place in the pot to brown the sides.
  • When the lamb starts cooking, place the tomato over it and add the same amount of water.
  • Let it heat for about 1 hour until the lamb feels soft and much of the water has evaporated (add water if needed).
  • Remove from the oven, and put the 1 kg of 'rice' pasta.
  • When the pasta is cooked (another 10 minutes), remove and serve hot.

Categories: Dinner  Lamb/Sheep  Mediterranean  Oven  Stew 
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