Tavë Kosi Baked Lamb and Yoghurt

Name: Tavë Kosi Baked Lamb and Yoghurt
Total time: 90 min
Yield: 4 servings
Cuisine: Albania
Ingredients: 600g diced lamb; 70g unsalted butter (divided); 2 tbsp olive oil; 70g white rice; 2 tsp dried oregano; 2 garlic cloves, chopped; Pinch of salt; Pinch of black pepper; 2 tbsp plain flour; 750g Greek yoghurt; 6 medium free-range eggs

Tender spiced lamb and rice baked beneath a luscious, golden baked Greek yoghurt custard.

90 min serves 4 Medium Watch

Ingredients

600g diced lamb600g

70g unsalted butter (divided)250g

2 tbsp olive oil500ml

70g white rice1kg

2 tsp dried oregano14g

2 garlic cloves, chopped3 pack

Pinch of salt750g

Pinch of black pepper25g

2 tbsp plain flour1.5kg

750g Greek yoghurt1kg

6 medium free-range eggs6 pack

Method

Baking the Lamb
In 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.
Add 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.
The 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.
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. Alternatively you can split into four ceramic bowls.
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). 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.
Making the Yogurt Mixture
In 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.
Pour the yogurt mixture over the baked lamb and rice and sprinkle on a little oregano.
Cooking
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. The Tavë kosi is ready when the yogurt has risen up high and a golden crust formed.
Leave to cool for 5 – 10 minutes before serving.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £14.29 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£17.05 est. · serves 4

Method

Baking the Lamb

In 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.

Add 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.

The 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.

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. Alternatively you can split into four ceramic bowls.

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). 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.

Making the Yogurt Mixture

In 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.

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

Cooking

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

Leave to cool for 5 – 10 minutes before serving.