Giouvetsi «modified»

0 0
Giouvetsi «modified»

Share it on your social network:

Or you can just copy and share this url

Ingredients

8 lamp chops
250 gr. thick barley
1 liter of hot vegetable broth
1 can of tomato juice
2 Garlic cloves melted
2-3 sprigs of rosemary
Half a kg chili flakes
Half a kg Smoked paprika
salt
Freshly ground pepper
  • Medium

Ingredients

Directions

Share

Giouvetsi «modified»

Very tasty and fast

A very tasty and very easy to make food with lamb like giouvetsi with rich sauce. Efi “passes” through the pan and simmers the ribs and at the end finishes them in the pot. This makes the food much tastier and very fast. It is also an easy choice since the lamb is liked and the ribs are liked much more.

You can enjoy it with friends and a nice sour wine or agiorgitiko miraculously blends with our meal. The green salad is necessary for a dessert at the end of a panna cotta or ice cream which is an even easier choice and immediately your meal becomes festive.

Giouvetsi «modified»

By Efi Markozanes, Mykonos

Steps

1
Done

From the previous night we marinate the ribs in olive oil with hot paprika, peppers, 1 sprig of rosemary and salt

2
Done

We take them out of the fridge and let them come to room temperature.

3
Done

In a deep frying pan, we sauté the melted garlic and the ribs, turning on both sides with the tongs.

4
Done
8 minutes

We let them sauté well for 8 minutes.

5
Done

At the same time, we put the olive oil in a large saucepan to heat and add the tomato juice, the chili flakes, 1 sprig of rosemary, a pinch of hot paprika, salt and pepper and let it boil, adding only a shot of hot water. We stir lightly and let the sauce set.

6
Done
5 minutes

Add the ribs and simmer in a covered pot for another 5 minutes, lowering the heat.

7
Done

In a saucepan with boiling vegetable broth, we boil the barley al dente at the time indicated on the package, and strain it.

8
Done

We put the ribs with the sauce next to it and finish with rosemary.

TDriver

previous
Kontosouvli pork
next
Orange halva
previous
Kontosouvli pork
next
Orange halva

Add Your Comment