GIOUVETSI (LAMB STEW)

3 onions, diced
3 tbsp olive oil
1 kg of lamb
1 litre of tomato paste
1 litre of water
1 kg rice pasta - Kritharaki
salt
pepper
oregano

1. In a heavy pot put the oil and heat in an oven on high.
2. Add the onions and brown.
3. Sprinkle the lamb with salt and pepper and place in the pot to brown the sides.
4. When the lamb starts cooking, pour tomato paste over it, then the water.
5. Let it heat for about 1 hour until the lamb feels soft and much of the water has evaporated. You can add water if needed.
6. Remove from the oven, add rice pasta, return to oven for 10 minutes.