Tave Kosi (Albanian Baked Lamb and Yogurt)

Ingredients

• 600 glamb, diced
• 20 gbutter, for browning the lamb
• 2 tbspolive oil
• 2 clovegarlic, chopped
• 2 tspdried oregano, plus a little extra for sprinkling over the yogurt
• 450 mlboiling water, added in two stages: 300ml first, then 150ml with the rice
• 70 grice, short-grain or long-grain
• salt
• black pepper
• 50 gbutter, for the roux
• 2 tbspall-purpose flour, for the roux
• 750 ggreek yogurt, full-fat
• 6eggs

Method

1. 1

   Melt 20g butter and the olive oil together in a large lidded pan. Add the diced lamb and brown on medium heat for about 5 minutes.

2. 2

   Add the garlic, oregano and 300ml of boiling water. Season with salt and pepper, stir well, cover and simmer for 50 minutes, stirring a couple of times to prevent sticking.

3. 3

   When most of the liquid has evaporated, add the remaining 150ml of water and the rice. Stir, bring to the boil, cover and cook for 10 minutes, checking at 8 minutes. You want just a moist, oily coating remaining — not a wet mixture.

4. 4

   Transfer the lamb and rice to a casserole dish or four individual ceramic bowls, spreading evenly to cover the base with at least 2 inches spare above for the yogurt.

5. 5

   Make the roux: melt 50g butter in a small saucepan, add 2 tbsp flour and stir continuously for 2 minutes until the roux is fluid but not thick. Remove from heat.

6. 6

   In a mixing bowl combine the Greek yogurt, eggs, salt and pepper. Mix well, then pour in the roux and mix quickly for 1 minute until thoroughly combined.

7. 7

   Pour the yogurt mixture over the lamb and rice. Sprinkle with a little oregano.

8. 8

   Bake on the bottom shelf of the oven at 180C for 35 minutes, then move to the middle shelf for a further 10 minutes until the yogurt has risen and a golden crust has formed.

9. 9

   Leave to cool for 5 to 10 minutes before serving.