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.
Tavë Kosi Baked Lamb and Yogurt | Taste Board
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.
