Yuvetsi

Use lamb shoulder or leg, about 4 lbs in manageable pieces and brown all over. Add a minced onion and brown that too. Now add salt and pepper to taste, a 3" stick of cinnamon and 2 tbsp of tomato paste mixed with 1 cup hot water. Cover and simmer for some 20
minutes and then remove cinnamon stick.

Now transfer if necessary to a buttered Yuvetsi or oven-proof casserole.

Add 1 Qt. of stock (chicken is fine or what have you) Orzo ( Kritharaki to a Greek) 2 cups poured over and leveled out.

Now bake at 375F for 40 minutes or so or until the lamb is tender and
liquid has absorbed. Stir, uncover and bake 10 minutes more. Remove and let stand for 10 minutes or so covered with a dry kitchen towel.

Technically a Yuvetsi can be made with any type of pasta, macaroni etc.,