Tavë Kosi — Albanian Baked Lamb and Yoghurt Casserole

Shopping list

• 700 g lamb shoulder — bone-in, cut into 4 cm chunks

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• 50 g butter

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• 1 piece onion — finely chopped

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• 150 g long-grain white rice

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• 300 ml water

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• 500 g Greek yoghurt — full-fat

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• 3 piece eggs

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• 2 tbsp plain flour

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• 1.5 tsp salt — divided

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• 0.5 tsp black pepper

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• 1 tsp fresh oregano — or 0.5 tsp dried

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan).

2. 2

   Season the lamb chunks with 1 teaspoon of salt and the black pepper.

3. 3

   Melt the butter in a large frying pan over medium-high heat. Brown the lamb pieces on all sides, about 8 minutes total. Remove and set aside.

4. 4

   In the same pan, add the chopped onion and cook for 5 minutes until softened and golden.

5. 5

   Add the rice to the pan, stirring for 1 minute to coat in the butter. Pour in the water, bring to a simmer, then cover and cook for 8 minutes until the rice is parboiled and water mostly absorbed.

6. 6

   Transfer the rice and onion mixture to a deep ovenproof dish (about 25 cm × 20 cm). Nestle the browned lamb pieces into the rice.

7. 7

   In a mixing bowl, whisk together the yoghurt, eggs, flour, remaining salt, and oregano until smooth.

8. 8

   Pour the yoghurt mixture evenly over the lamb and rice, ensuring everything is covered.

9. 9

   Cover the dish tightly with foil and bake for 1 hour.

10. 10

    Remove the foil and bake for a further 20– 25 minutes, until the top is golden and set, and the lamb is tender.

11. 11

    Let rest for 5 minutes before serving. Serve hot with a simple salad or crusty bread.