Lamb Casserole With Pasta (Yiouvetsi)
- 2 1/4 lbs lamb shoulder
- ½ cup butter or olive oil
- 1 small onion, chopped
- 4 ripe medium-sized tomatoes
- 1 lb manestra (small pasta
the size of rice grain)
- 1 cup grated cheese
- salt and pepper
Cut meat into 5-6 serving
pieces and put it a casserole (yiouvetsi).
Add butter, onion, peeled and diced
tomatoes, salt and pepper. Mix well, cover
and bake in a hot oven for 1 hour or until
tender. Add 6 cups boiling water and
manestra. Stir well. Cover and continue
baking for 30 minutes, stirring
occasionally. Serve at once with cheese.
Makes 5-6 servings.