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

Instructions

• 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.