Cretan Gamopilafo

Ingredients

• •Lamb
• •Short grain rice
• •Butter
• •Staka
• •Lemon juice
• •Onion
• •Bay leaf
• •Black pepper

Steps

1. 1Place lamb pieces in a large pot with a sliced onion and bay leaf, cover with water, and bring it to a boil.
2. 2Skim off any foam that rises to the surface, then lower the heat and let the lamb simmer gently for about 2 hours, until it becomes very tender.
3. 3Lift the lamb out of the pot and strain the broth through a fine sieve, discarding the onion and bay leaf.
4. 4Keep the lamb warm while the rice cooks in the fragrant broth.
5. 5Melt butter in a wide pot, then pour in the strained lamb broth and bring it back to a simmer.
6. 6Stir in short grain rice and cook it uncovered, stirring occasionally, until it absorbs most of the liquid and turns creamy, similar to a risotto.
7. 7Whisk in a spoonful of staka, the local clotted cream, along with a good squeeze of lemon juice, stirring until the rice turns glossy and rich.
8. 8Season with salt and black pepper to taste.
9. 9Serve the creamy rice in wide bowls with the tender lamb pieces arranged on top.