Yiouvetsi
                     
      6    Lamb leg or shoulder chops               Salt
           -(thickly cut)                           Freshly ground black pepper
    1/4 c  Butter or corn oil                  4 c  Boiling water or stock
      1 lg Onion; finely chopped                    -(more if necessary)
      1 c  Tomato puree                        2 c  Orzo or kritharaki
      1 c  Chopped, peeled tomatoes          1/4 c  Grated kefalotiri cheese
      3    Cloves                            1/2 c  Diced haloumy or feta cheese
      1 lg Cinnamon bark piece
	 
  Oven temperature: 180C (350F) Cooking time: 2 hours

  Have meat retailer cut chops about 4 cm (1-1/4 inches) thick.
  Alternatively purchace a leg of lamb and have it cut into 6 pieces.

  Place lamb in a baking dish and spread or pour oil or butter on top.
  Bake in a moderate oven for 20 minutes.

  Add onion to dish and return to oven for further 10 minutes.  Add
  tomato puree, chopped tomatoes, cloves, cinnamon bark and salt and
  pepper to taste.  Baste meat with liquid and cook for futher hour
  until meat is tender, adding a little of the water or stock if
  necessary.

  When meat is cooked add water or stock and stir in pasta.  Cook for
  futhre 20 minutes, stirring occasionally, and adding a little more
  liquid if mixture looks dry.  When pasta is tender, sprinkle cheese
  over pasta and return to oven for 5 minutes.  Serve immediately.

  NOTE: This is a popular restaurant dish in Greece, Cyprus and Egypt.
  The pieces of meat are placed in individual casserole dishes after
  the initial cooking, and the sauce, pasta and water or stock added to
  each dish, then cooking completed.  In the home I suggest dividing
  the meat and pasta ater it is cooked and just before adding the
  cheese.  Return to oven for cheese to melt.