A great “giouvetsi” (oven baked meat dish) a comfort dish that will become a family favorite, but cooked in my own unique way. The preparation may seem confusing and complicated, but it is actually really easy and my method results in a rich meal with far fewer fats and calories than the most typical recipes.
Cooks In15' preparation | 2 hours cooking
DifficultyYou Can Do It
4 tbsp. extra-virgin olive oil
3.3 lb goat (or lamb) cut into pieces
2 cloves of garlic, minced
1 medium onion, chopped
1 tbsp. tomato paste
1 can whole peeled tomatoes (See my recipe for Tomato paste from Santorini)
½ cup dry white wine
1 bay leaf
4-5 allspice whole
Salt, freshly ground pepper
1.1 lb egg pasta from the Peloponnese (See my recipe for Greek pasta - Xylopites)
Grated kefalotiri cheese to serve (substitute with Pecorino)
Heat the olive oil on a high heat and brown the goat all around, for about 7-8 minutes.
Mix in the chopped onion and garlic, and stir for about 4 minutes, until transparent.
Add the tomato paste and rub the bottom of the pot well so the tomato flavor is released.
Finish with the wine. Wait until the alcohol evaporates and add the whole tomatoes.
Using the wooden spoon, break the tomatoes into smaller chunks.
Add the bay leaf and allspice.
Lower heat, cover the pot and simmer for about 1 hour and 30 minutes until the meat is very tender and the sauce sets.
Preheat oven to 480°F for about 30 minutes.
Transfer the meat and sauce to a greased baking dish, and add the egg noodle pasta.
Pour enough boiling water to cover the food.
Place the dish in the oven, and turn it off.
The egg noodle pasta should absorb the sauce in the closed oven.
Leave for 30 minutes and do not open the oven door.
Remove from oven – the pasta should be moist and “wobbly”.
Serve immediately with plenty of grated kefalotiri cheese, because the giouvetsi will dry out if left in the dish.