Greek Lamb Stew with Yogurt and Orzo (Giouvetsi)

1Marinating the Lamb In a large bowl, combine the cubed lamb shoulder (2 lbs) with garlic (2 cloves), olive oil (2 tbsp), oregano, paprika (1 tsp), cinnamon (½ tsp), cayenne pepper (½ tsp), salt, and pepper. Mix well to coat the lamb evenly. Cover and refrigerate for at least 1 hour or overnight for the flavors to meld.

2Cooking the Stew In a large pot or Dutch oven, heat olive oil (2 tbsp) over medium-high heat. Add the marinated lamb and sear until browned on all sides. Add the onion (1), carrot (1), and celery. Cook until the vegetables are softened. Stir in the tomato paste (2 tbsp) and cook for another minute. Add the diced tomatoes (1 can), beef broth (1 cup), red wine (½ cup), cinnamon stick (1), bay leaves (2), salt, and pepper. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the lamb is tender.

3Preparing the Yogurt Topping In a small bowl, mix together Greek yogurt (1 cup), chopped mint, chopped parsley, lemon (1) zest, and salt. Adjust seasoning to taste.

4Cooking the Orzo In a separate pot, boil water and add salt. Cook the orzo according to package instructions until al dente. Once cooked, drain and set aside.

5Assembling the Dish Serve the Greek Lamb Stew in bowls over a bed of cooked orzo. Top each serving with a dollop of the yogurt mixture. Garnish with additional mint leaves if desired. Enjoy the spicy, tasteful and delicious flavors of this comforting dish!