Greek giouvetsi, an oven baked pasta lamb stew with orzo pasta!
Stir for 4 minutes. Then add the diced meat. Season with pepper and salt.
Stir and turn the heat up. Sear the meat on all sides until browned. Add bay leaves, clove and half of the wine.
Cook for 1 minute. Then also add the chopped tomatoes and tomato paste.
Stir well. Stir in the chicken stock and transfer it all to a large baking dish. Cover with tinfoil. Then bake the giouvetsi in a preheated oven at 400°F (200°C) for 20 to 25 minutes. The pasta will gradually absorb the liquid tomato sauce until it is tender. You should end up with a solid but moist tomato sauce. Remove the dish from the hot oven. Then transfer the pasta, tomato and meat stew onto plates. Serve hot.