Traditional lamb casserole (Giouvetsi)

1. Rinse the meat, cut it into portions, add salt and pepper, and put it in a baking tray.
2. Grate an onion and add it to the tray along with Horio extra virgin olive oil mountain regions, the grated garlic, and the tomato passata.
3. Add water and put it in the oven.
4. After 1 ½ hour, when the meat softens, add 12 cups of water (in case of using pasta and not orzo, add 8 cups of water).
5. When the water boils, add the orzo and stir slightly, quite frequently during the first three minutes.
6. Food is ready after 10 minutes.

You can sprinkle with Horio Mature Graviera for extra flavor (optional).