Skip to content

Youvetsi: Greek Lamb and Orzo Stew – from Kitchen Nomad

August 26, 2013

We’ve recently started getting milk and bread delivered. I held out against it for a while because it seems a bit frivolous, but honestly – it is so much nicer not having those “can I get away with using the last drop in my cup of tea on the basis that I’ve done the early shift?” moments.

I’ve tried a few post-delivered snack boxes (Nutribox and Graze – both good in different ways) but I’d feel guilty signing up for them long term I think. Kitchen Nomad is the first  recipe box I’ve tried and I’ll be honest I was a disappointed at first as I thought it would include everything I needed to make a recipe, but that’s not the point of this box (there are others out there fill that role – Hello Fresh and Gousto being ones I’ve heard of). Kitchen Nomad  is different because it gives you key, authentic store cupboard ingredients and recipes to inspire you as you take a journey around the world, one month at a time. Having re-tuned my expectations, it’s a pretty good idea (and cheaper than going on holiday).

This month Kitchen Nomad will be going to Lebanon and the box will include:  pomegranate molasses, za’atar spice mix (10 different spices mixed together), tahini (sesame paste), sumac (dried berry spices), freekeh (a harvest grain), Lebanese All Spice, dates, and nougat.

In the Greek box that I tried, the Dukkah spice mix was easily my favourite item. I used it on popcorn – not sure that goes with the Nomad ethos but it was very good! Small sachets of interesting spice mixes with recipe cards to match them are much more realistic than buying big pots, keeping them in your cupboard and never knowing which of the recipe folders to turn to. I also made the Youvetsi (see below) which has served us for a good few dinner and made excellent use of leftover roast lamb. At the moment, I’d still think that subscribing to something like this is not the best use of my money but when I start a 9-5 job and can’t pop to the supermarket as easily you may well hear me change my tune!

Here’s what others thought

June was Greece:  see what London Unnatached, Fuss Free Flavours, Madhouse Family, The Boy Who Ate The World, Bangers and Mash thought

July was Vietnam : Lavendar and Lovage’s made crispy coconut crepes with prawns and Fuss Free Flavours made a rice noodle salad

If you’re interested in trying out Kitchen Nomad, why not enter  Fuss Free Flavours’ competition (closes 14th October 2013)



(which is lamb with orzo pasta and a tomato based sauce flavoured with cassia bark )

This recipe is from Kitchen Nomad and Tonia Buxton . 

You can buy ‘Tonia’s Greek Kitchen’ from her website…

4 pieces of cassia bark
5 tbsp of Kalamata olive oil
2 glasses (400g) of orzo pasta
500g to 800g of boned shoulder or leg of lamb trimmed, cut into 5cm pieces [ I used left over roast lamb from Sunday lunch]
3 large onions, finely chopped
>5 cloves of garlic, chopped
3 x 400g cans of plum tomatoes
4 heaped tbsp of tomato puree
One good handful of grated hard cheese
Salt & pepper

Serves 4-6 people

Heat the oil in a heavy casserole dish and fry the lamb in batches until sealed and browned on all sides. Scoop out using a slotted spoon, transferring to a plate. [If you are using pre-cooked leftover lamb like me then you won’t need to do this]
Add a little more oil to the dish if necessary and cook the onions, stirring until they turn golden then add the garlic, the tomatoes, crushing them with a wooden spoon then stir in the puree. Season with salt and pepper and add the cassia bark.
Return the meat back into the pan then let everything bubble for a few minutes. Now tip in 4 glasses (800 ml) of boiled hot water. Cover and cook for at least 1 hour, more if you have time to get the meat even more tender.
Stir in the orzo, cover and cook for 15-20 minutes, adding a splash of water (or white wine!) if it looks too dry.
When the orzo is just tender, remove from the heat and stir in the cheese. Adjust the seasoning and then straight to the table.

I was sent a Kitchen Nomad Greek food box but was not required to write a review. Though, it is of course only polite to do so.

The boxes are  £22 per month plus £3 delivery with a small discount for six month or yearly subscriptions. 

2 Comments leave one →
  1. August 26, 2013 11:10 am

    I am completely won over by the cassia bark in the Greek box and have been adding it to lots of things. It gives a slightly undefinable, but very definitely present extra layer of flavour.

  2. August 26, 2013 4:39 pm

    Weirdly I heard of Nomad boxes for the first time yesterday in a post by The Monday Baker. It sounds like a great idea and have been considering it ever since – great review, thank you. Like you, I’m thinking it’s definitely not the cheapest option but am wondering if it is the best way to get some interesting meals into my life. I like my fruit and vegetable box because it sometimes makes me use things I would never normally buy.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: