This Greek Lamb Stew with Orzo (Lamb Giouvetsi) is the ultimate Greek comfort food – tender meat and orzo cooked in a rich tomato sauce. Easy to make in your Instant Pot or stovetop.
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Some recipes evoke so many memories… Giouvetsi was one of my favourite dishes growing up in Greece, a delicious one-pot meal that my mum would make on the weekends.
This simple casserole would definitely be in my top five ‘ultimate comfort foods’ list. Though it has few ingredients it is incredibly nourishing and slimming friendly.
What does ‘giouvetsi’ mean?
Giouvetsi or Youvetsi (Γιουβέτσι pronounced as ‘you-vet-si’) takes its name from the lidded clay pot it is cooked in.
It can be made with lamb, beef or chicken and orzo (κριθαράκι) or hilopites (small, flat, square pasta) all cooked together in a rich aromatic tomato sauce.
Traditionally, giouvetsi is cooked on the stove and then the oven. The meat, vegetables and tomato sauce are cooked first then the orzo is added with additional water or stock and cooked until tender.
Grocery List
You only need a handful of ingredients to make giouvetsi, a lot of them pantry staples.
- Olive oil or cooking spray such as Fry Light
- Lamb neck or lamb steaks
- Onions, garlic, carrots, celery
- Tinned chopped tomatoes and tomato paste. I only had tinned plum tomatoes so I liquidised them before using.
- Cinnamon stick, bay leaves, dried thyme
- Vegetable stock or red wine – or a combination of both
- Orzo pasta
- Feta or grated kefalotyri cheese (optional)
How to make Giouvetsi in the Instant Pot
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Heat a little olive oil in a large casserole dish or directly in your Instant Pot using the ‘sauté function. Brown the meat, in batches, until nicely coloured on all sides. Transfer to a bowl and set aside.
Add a little more oil in the Instant Pot and sauté the onions, garlic, carrots and celery for 5 minutes. Season with the salt, garlic granules and thyme.
Add the browned meat into the Instant Pot together with stock, tomatoes, tomato paste, cinnamon, bay leaves. If you are worried about getting a ‘Burn’ notice, don’t stir the tomatoes and paste in at this stage.
Set vent to sealing and cook for 17 minutes on high pressure. Release the steam manually. Stir in the orzo and additional stock and cook for 3 minutes on high pressure. Release the steam manually.
Give the stew a good stir – it will probably still have quite a lot of liquid. Turn the Instant Pot off, loosely cover with the lid (without sealing just resting it on top) and leave for 10-15 minutes.
Check again – the stew should have thickened as the orzo will have absorbed more of the liquid and be ready to serve. Remove the cinnamon stick and bay leaves, taste and adjust the seasoning if needed.
Transfer to a platter, season with pepper and sprinkle with feta cheese and chopped parsley. Serve immediately.
Giouvetsi on the Hob
Preheat oven to 180°C (350°F). Heat the olive oil in a large lidded casserole dish (Dutch oven). Brown the meat, in batches, for 5 minutes, until nicely coloured on all sides. Transfer to a bowl and set aside.
Add a little more oil and sauté the onions, garlic, carrots and celery for 5 minutes. Season, add the browned meat together with all the stock, tomatoes, tomato paste, cinnamon, bay leaves. Bring to a simmer and cover.
Cover the casserole and transfer to the oven and cook for 90 minutes or until the meat is very tender. You might need to add more stock if it looks a bit dry at this point.
Add the orzo and cook for a further 30 minutes or until the orzo is cooked through.
Transfer to a platter, season with pepper and sprinkle with feta cheese and chopped parsley. Serve immediately!
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Giouvetsi – Greek Lamb Casserole
Ingredients
- 1 tbsp olive oil or cooking spray , more as needed
- 900 g (2 lbs) lamb steaks, fat removed , cubed (or use beef, chicken thighs)
- 1 large onion or 6 shallots , roughly chopped
- 3 garlic cloves , sliced
- 3 carrots , peeled and cut into chunky cubes
- 3 celery sticks , diced
- 2 bay leaves
- 400 g (4oz) chopped tomatoes or pureed plum tomatoes
- 3 tbsp tomato puree
- 1 cinnamon stick
- 1 tsp salt
- 1 tsp garlic granules
- 1 tsp dried thyme or mixed Italian herbs
- 250 g (1 ⅓ cups) orzo
- 750 ml (3 cups) vegetable stock
- Handful parsley leaves , roughly chopped to garnish
- 100 g (3 ½ oz) feta cheese , crumbled to serve (Healthy Extra)
- Ground pepper , to taste
Instructions
Instant Pot method
- Heat at the olive oil in a large casserole dish or directly in your Instant Pot using the ‘sauté function. Use cooking spray such as Fry Light for SW version.
- Brown the meat, in batches, until nicely coloured on all sides. Transfer to a bowl and set aside.
- Add a little more oil in the Instant Pot (or use cooking spray) and sauté the onions, garlic, carrots and celery for 5 minutes. Season with the salt, garlic granules and thyme.
- Return the browned meat into the Instant Pot together with 250ml (1 cup) of stock, tomatoes, tomato paste, cinnamon, bay leaves.
- Set vent to sealing and cook for 17 minutes on high pressure. Release the steam manually.
- Add the orzo and remaining stock and cook for 3 minutes on high pressure. Release the steam manually.
- Give the stew a good stir – it will probably still have quite a lot of liquid. Turn the Instant Pot off, loosely cover with the lid (without sealing just resting it on top) and leave for 10-15 minutes.
- Check again – the stew should have thickened as the orzo will have absorbed more of the liquid and be ready to serve. Remove the cinnamon stick and bay leaves, taste and adjust the seasoning if needed.
- Transfer to a platter, season with pepper and sprinkle with feta cheese and chopped parsley. Serve immediately!
Stove/oven method
- Please note you will need 1litre (4 cups) stock for this version. Preheat oven to 180°C (350°F).
- Heat the olive oil in a large lidded casserole dish (Dutch oven). Use cooking spray such as Fry Light for SW version.
- Brown the meat, in batches, for 5 minutes, until nicely coloured on all sides. Transfer to a bowl and set aside.
- Add a little more oil (or use cooking spray) and sauté the onions, garlic, carrots and celery for 5 minutes. Season with the salt, garlic granules and thyme.
- Now add the browned meat together with all the stock, tomatoes, tomato paste, cinnamon, bay leaves. Bring to a simmer and cover.
- Cover the casserole and transfer to the oven and cook for 1 1/2 hours until the meat is very tender.
- Add the orzo and cook for a further 30 minutes or until the orzo is cooked through.
- Remove the cinnamon stick and bay leaves, taste and adjust the seasoning if needed.
- Transfer to a platter, season with pepper and sprinkle with feta cheese and chopped parsley. Serve immediately!
F sethman says
I just made this delicious meal. I just started the Mediterranean diet; focusing on lower sodium. Is there anything that can reduce the amount of sodium? I’m attempting to be compliant majority of the week.
Lucy Parissi says
Hi! I would say avoid adding salt to the food until it is cooked then taste and season. But I would say reduce salt (seasoning) in your food gradually. Avoid high salt cheeses (like halloumi) and try to compensate for the flavour by adding lots of fresh herbs, extra virgin olive oil etc.