Albanian baked lamb with rice (Tavë kosi)
This classic Albanian comfort dish layers tender lamb shoulder and seasoned rice beneath a rich, baked yoghurt and egg topping. A touch of nutmeg and oregano gives the creamy sauce an aromatic, savoury depth. Serve it piping hot straight from the baking dish for a hearty family meal.
Ingredients
- Olive Oil15 ml
- Garlic4 კბილი
- Oregano1 ჩაის-კოვზი
- Egg4 ცალი
- water200 ml
Instructions
7 steps- 1
Preheat the oven to 180C/160C Fan/Gas 4.
- 2
Heat 20g/¾oz of the butter and the olive oil in a large lidded pan over a high heat. Brown the lamb in batches.
- 3
Return all the lamb to the pan. Add the garlic, oregano and 200ml/7fl oz water. Bring to a simmer and cook, covered with a lid, for about 45-60 minutes until the lamb is tender.
- 4
Stir in the rice, and season with salt and pepper. Transfer to a 3 litre/5¼ pint earthenware or other ovenproof dish.
- 5
Melt the remaining butter in a small saucepan, add the flour and make a roux, cook for 2 minutes, then take off the heat. Add the yoghurt and mix well, then return to the heat and cook gently for a couple of minutes. Take off the heat, add the beaten eggs and season with salt and pepper.
- 6
Pour the sauce over the lamb and rice mixture, grate fresh nutmeg on top and bake for 40-45 minutes until starting to turn golden-brown.
- 7
Remove from the oven and allow to sit for 5 minutes before serving. Serve with a simple lettuce salad.
Nutrition
Per 100 grams
Nutrition values are estimates. - means data is unavailable.
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