Tavë Kosi Baked Lamb and Yogurt

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

3- 2 Add the garlic, oregano, 300ml of water and season with salt and pepper.

4- Mix well before covering with the lid.

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

6- 3 The juices should have nearly all boiled away so another 150ml of water should be added along with the rice.

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

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- 4 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- Alternatively you can split into four ceramic bowls.

11- 5 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- The roux should not be thick but not too runny, the colour will darken slightly.

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

14- 6 Making the Yogurt Mixture In a mixing bowl add the yogurt, eggs and season with salt and pepper.

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

16- 7 Pour the yogurt mixture over the baked lamb and rice and sprinkle on a little oregano.

17- 8 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.

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

19- 9 Leave to cool for 5 – 10 minutes before serving.