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Oven-Baked Greek Youvetsi Inspired Lamb Stew
Oven-Baked Greek Youvetsi Inspired Lamb Stew

Oven-Baked Greek Youvetsi Inspired Lamb Stew

with Cheddar, Pomegranate and Parsley

Youvetsi is a classic Greek dish that's as comforting as it is easy to make. Typically baked in a clay pot, this lamb and orzo stew can also be made with beef - ours comes together after just 10 minutes of prep and is baked in the oven instead.

Tags:
New
High Protein
Allergens:
Milk
Sulphites
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

1 unit(s)

Onion

1 bunch(es)

Flat Leaf Parsley

60 grams

Mature Cheddar Cheese

(Contains: Milk)

200 grams

Lamb Mince

1 sachet(s)

Ground Cinnamon

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

180 grams

Orzo

(Contains: Cereals containing gluten)

1 unit(s)

Pomegranate

40 grams

Baby Spinach

Not included in your delivery

1 tsp

Sugar

350 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3392 kJ
Energy (kcal)811 kcal
Fat25.8 g
of which saturates13.1 g
Carbohydrate103 g
of which sugars29.4 g
Dietary Fibre7.7 g
Protein42.2 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Grater
Large Oven-Proof Pan
Bowl
Lid

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

Halve, peel and thinly slice the onion. 

Roughly chop the parsley (stalks and all). Grate the Cheddar cheese.

Get Frying
2

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the lamb mince and onion and cook until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince.

Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Layer up the Flavour
3

Add the garlic and cinnamon and fry for 1 min more.

Stir through the cider vinegar and allow to evaporate completely, 1 min.

Pour in the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring up to the boil, then lower to a simmer. 

Time to Bake
4

Add the orzo, bring back up to the boil, then pop a lid on the pan (or cover tightly with foil).

Bake on the middle shelf of your oven until the pasta is cooked and the water has been absorbed, 20-25 mins.

While the pasta bakes, halve the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Pat the outside of the pomegranate with the back of the spoon to help release the seeds.

Finishing Touches
5

When the orzo is cooked, remove it from the oven, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir through the Cheddar, half the parsley and a splash of water to loosen the orzo.

Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it. 

Serve Up
6

Share your youvetsi inspired stew and orzo between your bowls. 

Sprinkle over the pomegranate seeds and remaining parsley to finish.

Enjoy! 

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