Lamb And Orzo Stew (Youvetzi)

• 1/2 cup olive oil
• 1 (5 -7 lb) leg of lamb, boned, cut into 1 1/2-inch chunks and patted dry
• 2 lbs ripe tomatoes, chopped
• 1 medium onion, studded with 5 whole cloves
• 2 large garlic cloves, minced
• 2 tablespoons tomato paste
• 1/4 teaspoon cinnamon
• 1 pinch sugar
• salt & freshly ground black pepper
• 1/2 cup butter (1 stick)
• 1 lb orzo pasta (rice-shaped pasta)
• 3 cups water
• 1/2 cup freshly grated kefalotyri (a Greek cheese) or 1/2 cup parmesan cheese

1. Heat olive oil in Dutch oven over medium-high heat.
2. Add lamb and brown well on all sides.
3. Add tomatoes, onion,garlic,tomato paste, cinnamon, sugar and salt and pepper.
4. Reduce heat to low; cover and simmer 45 minutes.
5. Preheat oven to 350 degrees.
6. Melt butter in large heavy skillet over medium heat.
7. Add orzo and saute until completely coated; stir into lamb mixture.
8. Add water, cover and bake 1 hour;remove onion.
9. Sprinkle mixture with cheese; bake 5 minutes.
10. Transfer to platter and serve immediately.

olive oil, lamb, tomatoes, onion, garlic, tomato paste, cinnamon, sugar, salt, butter, orzo pasta, water, freshly grated kefalotyri

Taken from www.food.com/recipe/lamb-and-orzo-stew-youvetzi-337365 (may not work)