Tavë Kosi Baked Lamb and Yogurt

• Lamb1¼ lb
• Butter¾ oz
• Olive Oil2 tablespoons
• Rice2½ oz
• Oregano2 tsp
• Boiling Water2 cups
• Garlic2 cloves chopped
• SaltPinch
• PepperPinch
• Butter1¾ oz
• Flour2 tablespoons
• Greek Yogurt1¾ lb
• Eggs6
• SaltPinch
• PepperPinch

Instructions

1. 1

   Baking the Lamb In a large pan (with a lid) melt the butter and olive oil together then add the diced lamb.

2. 2

   Brown the lamb on a medium heat, this will take around 5 minutes.

3. 3

   Add the garlic, oregano, 300ml of water and season with salt and pepper.

4. 4

   Mix well before covering with the lid.

5. 5

   Leave to simmer for 50 minutes mixing a couple of times ensuring the lamb doesn’t start to burn.

6. 6

   The juices should have nearly all boiled away so another 150ml of water should be added along with the rice.

7. 7

   Mix altogether, bring to the boil, place the lid on and leave for just 10 minutes.

8. 8

   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.

9. 9

   Place 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.

10. 10

    Alternatively you can split into four ceramic bowls.

11. 11

    Making a Roux In 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).

12. 12

    The roux should not be thick but not too runny, the colour will darken slightly.

13. 13

    Pour the roux into a bowl and keep to one side.

14. 14

    Making the Yogurt Mixture In a mixing bowl add the yogurt, eggs and season with salt and pepper.

15. 15

    Mix together then add the roux continuing to mix fast for a minute to ensure the roux and yogurt are thoroughly combined.

16. 16

    Pour the yogurt mixture over the baked lamb and rice and sprinkle on a little oregano.

17. 17

    Place 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.

18. 18

    The Tavë kosi is ready when the yogurt has risen up high and a golden crust formed.

19. 19

    Leave to cool for 5 – 10 minutes before serving.