Preparation
- Preheat the oven to 180 °C conventional (top and bottom heat). Mix the lamb, onions, olive oil, cinnamon sticks, ground cinnamon, oregano, bay leaves, cloves and salt in a large, wide roasting dish and bake uncovered for 45 minutes, stirring once halfway through.
- Add the garlic, tomato purée, red wine, chopped tomatoes and the hot stock, stir well and cover the dish tightly. Braise for another 1 1/2 hours until the meat is very tender.
- Fish out the cinnamon sticks, bay leaves and cloves. Stir in the kritharaki, cover the dish again and cook for 20 minutes more, stirring once in between; the pasta should be cooked and the sauce thick. If the sauce is too dry, add a little hot water.
- Season with pepper and more salt if needed, sprinkle with grated Parmesan and serve with crusty bread.
Drink with it
Red wine · excellent match
Agiorgitiko from Nemea or Xinomavro
Soft tannins and cherry fruit suit the cinnamon spice and stand up to the rich braised meat.
Which wine pairs with food? A simple approach to choosingRed wine · excellent match
Sangiovese (Chianti Classico)
Its fresh acidity picks up the tomato sauce and cuts through the lamb fat.
Rosé · good match
Full-bodied dry rosé, well chilled
Red fruit and freshness provide a counterpoint to the heavy sauce and lean on the tomato.
Dark beer · good match
Dark lager
Malty roasted notes mirror the browned meat and the cinnamon spice, while the carbonation cleanses the palate.
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