How to cook: Lamb stew in clay pots

In Greek: Yiouvetsi

INGREDIENTS

1 kg of lamb (chops/neck, whatever)
3 sliced onions
1 litre/1 quart of tomato puree' or tomato paste for cooking
Some olive oil
1kg/2lb of 'rice' pasta available in Italian or Greek delicatessens (called Krithara'ki)
Salt, pepper and oregano seasoning


In a clay pot (or heavy cast iron pot), put the oil and let heat in an oven at high setting. Add the sliced onions and brown.
Sprinkle the lamb with salt and pepper and place in the pot to brown the sides.
When the lamb starts cooking, place the tomato over it and add the same amount of water.
Let it heat for about 1 hour until the lamb feels soft and much of the water has evaporated (add water if needed).
Remove from the oven, and put the 1 kg of 'rice' pasta. When the pasta is cooked (another 10 minutes), remove and serve hot.

How to cook: Spaghetti with lobster

In Greek: Astakomakaronada

INGREDIENTS

1 big lobster
2 large onions chopped
4 whole cloves
1 tsp cinammon
1/2 cup of olive oil
1 can of tomatoes
1 tbs tomato paste
1 small glass of wine
1/2 bunch of parsley chopped
1/2 pack spaghetti
Salt
Pepper



Fill half way a large pot with water and bring to a boil. Add lobster and let cook for half hour.
Take lobster out of pot and set aside. Keep water aside as well. Remove shells and cut meat in small pieces.
Heat oil and saute onions and parsley. Add lobster and stir. Add wine, tomatoes and paste. Add cloves, pepper and cinammon.
Simmer until all water is absorbed. Bring the water, where the lobster was cooked, to a boil. Add spaghetti and stir every 5 minutes.
Let the spaghetti cook and then drain. Place butter in pot and let it melt. Add some salt. Saute spaghetti and remove from heat .
Use a large bowl to mix spaghetti with lobster sauce. Sprinkle with parsley.