3 lbs beef or lamb
2-3 Tbsp olive oil
1 lb orzo or kritharaki (pasta that looks like rice)
3 cloves garlic, crushed
2 lb tomatoes, chopped (fresh are best, or canned)
~10 black pepper corns
1/2 tsp sugar
salt, pepper to taste
~1 cup water
3 cups hot water
Heat the olive oil in a large pot and saute the meat in it. Add the tomatoes, garlic, salt, pepper, sugar, pepper corns and 1 cup water and simmer for 30-60 min or until meat is cooked and sauce is thickened. In a separate pot, boil the orzo (al dente) and drain. Transfer both meat and orzo to a clay pot or pyrex and bake at 375F/190C for 20 minutes or until liquid is absorbed.
Sprinkle some kefalograviera cheese before serving.