Lamb Stew in Clay Pots With Pasta (Yiouvetsi)


  • 2 1/4 lbs lamb shoulder
  • ½ cup butter or olive oil
  • 1 small onion, chopped finely
  • 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.