Youvetsi

Instructions

1. Prepare the lamb
   Pat the lamb pieces dry with paper towels and season generously with salt and pepper. In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, brown the lamb on all sides, about 3-4 minutes per batch. Transfer the browned meat to a plate and set aside.
2. Create the sauce base
   In the same pot, add the remaining 2 tablespoons of olive oil. Add the chopped onions and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
3. Simmer the meat
   Return the lamb to the pot and add the crushed tomatoes, cinnamon stick, cloves, bay leaf, and oregano. Pour in the stock, stir well, and bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour and 30 minutes, or until the lamb is tender and easily pulls apart with a fork.
4. Prepare for baking
   Preheat the oven to 180°C (350°F). If your pot isn't oven-safe, transfer the meat and sauce to a large baking dish. Taste and adjust seasoning with salt and pepper as needed.
5. Add the orzo
   Add the orzo pasta to the pot or baking dish, stirring well to ensure it's submerged in the liquid. If the mixture seems too dry, add a little more stock or hot water – the orzo should be just covered with liquid.
6. Bake the youvetsi
   Cover the pot or dish with a lid or aluminum foil and bake for 20 minutes. Remove the cover, stir the orzo to prevent sticking, and continue baking uncovered for an additional 15-20 minutes, until the orzo is tender and has absorbed most of the liquid.
7. Finish with cheese
   Remove the youvetsi from the oven and immediately sprinkle with half of the grated cheese. Stir gently to incorporate, allowing the cheese to melt into the hot orzo.
8. Serve
   Let the youvetsi rest for 5-10 minutes. Remove the cinnamon stick, cloves, and bay leaf before serving. Divide into bowls, garnish with the remaining grated cheese and chopped parsley. Serve hot with crusty bread on the side.