Tavë Kosi Baked Lamb and Yogurt

Lamb · world favourite.

Ingredients

• 600g Lamb
• 20g Butter
• 2 tablespoons Olive Oil
• 70g Rice
• 2 tsp Oregano
• 450ml Boiling Water
• 2 cloves chopped Garlic
• Pinch Salt
• Pinch Pepper
• 50g Butter
• 2 tablespoons Flour
• 750g Greek Yogurt
• 6 Eggs
• Pinch Salt
• Pinch Pepper

Method

1. Add ingredients — Baking the Lamb In a large pan (with a lid) melt the butter and olive oil together then add the diced lamb.
2. Heat the pan — Brown the lamb on a medium heat, this will take around 5 minutes. 2
3. Season — Add the garlic, oregano, 300ml of water and season with salt and pepper.
4. Simmer — 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. 3
5. Bring to a boil — The juices should have nearly all boiled away so another 150ml of water should be added along with the rice.
6. Bring to a boil — Mix altogether, bring to the boil, place the lid on and leave for just 10 minutes.
7. Continue cooking — 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. 4
8. Mix together — 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.
9. Continue cooking — Alternatively you can split into four ceramic bowls. 5
10. Stir — 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).
11. Continue cooking — The roux should not be thick but not too runny, the colour will darken slightly.
12. Continue cooking — Pour the roux into a bowl and keep to one side. 6

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