Brocoloco
Jump to recipe
Cretan Gamopilafo with Lamb
Rich lamb stock, short-grain rice and an optional finishing touch of stakovoutiro.
🍽️ 4 servings Prep 10 min. Cook 150 min. Total 160 min. ⭐ Easy

The Story Behind the Recipe

After falling in love with tsigariasto, I started exploring other Cretan recipes that I wanted to try at home. Gamopilafo was one I definitely wanted to make.

The idea is simple: good meat, flavourful stock and rice cooked in that stock until creamy. I used lamb shoulder for my version, though older lamb, known as zygouri in Greece, also works.

Stakovoutiro, a rich Cretan butter, is optional. The stock already has plenty of flavour and richness from the meat, so there is no need to overdo it. I added approximately two to three tablespoons, just enough to bring its character to the dish.

For another Cretan dish, try my tsigariasto lamb.

The Technique

  • Make the stock first: Cook the meat until tender and the stock is full of flavour.
  • Strain carefully: Remove any small bone fragments before cooking the rice.
  • A starting ratio: Begin with three parts stock to one part rice and adjust.
  • Keep it creamy: Add hot liquid as needed until the rice is tender and creamy.
Ingredients

  • Lamb shoulder or zygouri: approximately 1.5 kg, cut into pieces

  • Onion: 1

  • Water: enough to cook the meat

  • Glacé short-grain rice: approximately 1½ cups

  • Strained cooking stock: initially 4½ cups

  • Additional hot water or stock: as needed

  • Stakovoutiro: approximately 2-3 tbsp, optional

  • Salt: to taste

  • Black pepper: to taste

Steps

Method

  1. Place the meat and onion in a pot with plenty of water and bring to the boil.

  2. Skim thoroughly, then reduce to medium heat. Cook until the meat is tender and the stock is rich.

  3. Transfer the meat to a platter and keep warm, covered.

  4. Carefully strain the stock to remove any small bone fragments.

  5. Start with three parts stock for every one part rice, using the same cup for both.

  6. Bring the stock to the boil and add the rice, salt and pepper.

  7. Cook over medium heat, stirring regularly. Add a little hot water or stock whenever needed until the rice is tender and creamy.

  8. Stir in the optional stakovoutiro at the end and serve with the meat.

Tips

  1. The ratio is a starting point. Judge by the rice and the texture to keep the gamopilafo creamy.

  2. Use the same measuring cup throughout, approximately 240 ml.

  3. Stakovoutiro is optional and can be adjusted to taste.

Community

Rate the recipe and share your experience.

0.0 (0)

Your rating

Sign in to rate this recipe.

Write a comment

Sign in to leave a comment.

Comments

0

Start the conversation! Be the first to share a thought about this recipe.