Tavë Kosi Baked Lamb and Yogurt

Name: Tavë Kosi Baked Lamb and Yogurt
Prep time: 23 min
Cook time: 90 min
Total time: 113 min
Yield: 6 servings
Ingredients: 600 g Lamb; 70 g Butter; 2 tablespoons Olive Oil; 70 g Rice; 2 tsp Oregano; 450 ml Boiling Water; 2 cloves chopped Garlic; 2 Pinch Salt; 2 Pinch Pepper; 2 tablespoons Flour; 750 g Greek Yogurt; 6 Eggs

113 min · Serves 6 · By TheMealDB Import

High Protein
Lamb
Dinner

Lamb

Adapted from myalbanianfood.com

Ingredients

For 6 servings

600 gLamb
70 gButter
2 tablespoonsOlive Oil
70 gRice
2 tspOregano
450 mlBoiling Water
2 cloves choppedGarlic
2 PinchSalt
2 PinchPepper
2 tablespoonsFlour
750 gGreek Yogurt
6 Eggs

Method

Prep 23 min · Cook 90 min

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2Baking the Lamb
3In a large pan (with a lid) melt the butter and olive oil together then add the diced lamb. Brown the lamb on a medium heat, this will take around 5 minutes.
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5Add the garlic, oregano, 300ml of water and season with salt and pepper. Mix well before covering with the lid. Leave to simmer for 50 minutes mixing a couple of times ensuring the lamb doesn’t start to burn.
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7The juices should have nearly all boiled away so another 150ml of water should be added along with the rice. Mix altogether, bring to the boil, place the lid on and leave for just 10 minutes. It’s advised to check at around 8 minutes – you want the liquid to be evaporated with just moist coating of oily water left over the lamb and rice.
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9Place the lamb and rice into a casserole dish, the mixture should fully cover the base and have at least 2 inches spare for the yogurt. Alternatively you can split into four ceramic bowls.
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11Making a Roux
12In a small saucepan melt the butter over a medium heat and then add two tablespoons of flour while continuously stirring for two minutes (add a little extra flour if needed). The roux should not be thick but not too runny, the colour will darken slightly. Pour the roux into a bowl and keep to one side.
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14Making the Yogurt Mixture
15In a mixing bowl add the yogurt, eggs and season with salt and pepper. Mix together then add the roux continuing to mix fast for a minute to ensure the roux and yogurt are thoroughly combined.
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17Pour the yogurt mixture over the baked lamb and rice and sprinkle on a little oregano.
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19Cooking
20Place on the bottom shelf of the oven on 180 degrees for 35 minutes then move it up to the middle for a further 10 minutes. The Tavë kosi is ready when the yogurt has risen up high and a golden crust formed.
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22Leave to cool for 5 – 10 minutes before serving.