Step 1 of 9
Tave Kosi (Albanian Baked Lamb and Yogurt)
Melt 20g butter and the olive oil together in a large lidded pan. Add the diced lamb and brown on medium heat for about 5 minutes.
Step 2
Add the garlic, oregano and 300ml of boiling water. Season with salt and pepper, stir well, cover and simmer for 50 minutes, stirring a couple of times to prevent sticking.
Step 3
When most of the liquid has evaporated, add the remaining 150ml of water and the rice. Stir, bring to the boil, cover and cook for 10 minutes, checking at 8 minutes. You want just a moist, oily coating remaining — not a wet mixture.
Step 4
Transfer the lamb and rice to a casserole dish or four individual ceramic bowls, spreading evenly to cover the base with at least 2 inches spare above for the yogurt.
Step 5
Make the roux: melt 50g butter in a small saucepan, add 2 tbsp flour and stir continuously for 2 minutes until the roux is fluid but not thick. Remove from heat.
Step 6
In a mixing bowl combine the Greek yogurt, eggs, salt and pepper. Mix well, then pour in the roux and mix quickly for 1 minute until thoroughly combined.
Step 7
Pour the yogurt mixture over the lamb and rice. Sprinkle with a little oregano.
Step 8
Bake on the bottom shelf of the oven at 180C for 35 minutes, then move to the middle shelf for a further 10 minutes until the yogurt has risen and a golden crust has formed.
Step 9
Leave to cool for 5 to 10 minutes before serving.
