Tavë Kosi

Shopping list

• 600 g lamb shoulder — cut into 3cm chunks

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• 150 g basmati rice — rinsed

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• 500 g full-fat Greek yoghurt

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• 3 piece eggs — lightly beaten

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• 2 tbsp plain flour

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• 60 g butter — plus extra for greasing

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• 3 clove garlic cloves — crushed

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• 1 piece onion — finely chopped

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• 1 tsp sea salt

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• 0.5 tsp black pepper — freshly ground

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• 300 ml water

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Grease a deep 25cm ovenproof dish with butter.

2. 2

   In a large frying pan, melt 30g butter over medium-high heat. Add the lamb chunks and brown on all sides, about 6– 8 minutes. Season with half the salt and pepper. Transfer the lamb to the prepared dish.

3. 3

   In the same pan, add the remaining 30g butter and sauté the onion and garlic over medium heat until soft and fragrant, about 4 minutes.

4. 4

   Scatter the rinsed rice over the lamb in the dish. Pour in 300ml water, then spread the onion and garlic mixture evenly on top. Cover tightly with foil.

5. 5

   Bake for 50 minutes, until the lamb is tender and the rice has absorbed most of the liquid.

6. 6

   Meanwhile, whisk together the yoghurt, beaten eggs, flour, and remaining salt and pepper in a bowl until smooth.

7. 7

   Remove the dish from the oven and discard the foil. Pour the yoghurt mixture evenly over the lamb and rice.

8. 8

   Return to the oven, uncovered, and bake for a further 25– 30 minutes until the top is set and golden brown with a few darker spots.

9. 9

   Let the tavë kosi rest for 5 minutes before serving warm, cut into squares.