One of Greek cuisine's baked casseroles, giouvetsi is made by cooking cubed lamb in a tomato sauce scented with cinnamon and bay leaf, then adding orzo-style pasta to finish baking together. Served without cheese, this version contains no dairy at all.
Heat the olive oil in a wide pot and brown the cubed lamb on every side for 15 minutes.
Add the onion and garlic and cook until soft, then stir in the grated tomato, cinnamon stick, bay leaves and hot beef stock, and simmer for 10 minutes.
Stir the orzo-style pasta, salt and pepper into the boiling sauce and pour it into a baking dish.
Cover the dish with foil and bake in an oven preheated to 190°C for 20 minutes until the pasta has absorbed the liquid, then remove the cinnamon stick before serving.
Make sure the sauce is at a rolling boil before it goes into the oven; a lukewarm sauce stops the pasta from cooking evenly. Allergens: contains wheat (gluten).
If you swap the cinnamon stick for ground cinnamon, stir it straight into the sauce and add it gradually towards the end, tasting as you go, since ground cinnamon turns dominant much faster.
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