MOUTH-WATERING Albanian casserole with tender lamb meat | TAVE KOSI Recipe

Cut the lamb into approximately 3 centimeters (1 inch) thick pieces, leaving the fatty parts on.

Peel and slice the garlic.

Heat a pan with a lid over medium-high heat and add butter and olive oil.

Sear the lamb for a few minutes, avoiding overcrowding the pan.

Add garlic and half a teaspoon of dried oregano, mix well.

Add 200 milliliters of hot water and let simmer over low heat for at least 45 minutes, checking every 15 minutes.

Season with salt and pepper, then add the rice and mix well.

Pour in approximately 60 milliliters of water (double the amount of rice) and let cook for 6 to 8 minutes.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Transfer the lamb mixture into an oven-safe pan (around 18 centimeters or 7 inches in diameter).

In a bowl, crack the eggs and whisk them before adding the Greek yogurt and whisking until emulsified.

Melt remaining butter in a saucepan over medium-low heat and sweat the flour in 2-3 batches to create a roux.

Slowly pour the roux into the egg yogurt mixture while whisking.

Season the mixture with salt and pepper, then pour it over the lamb in the oven pan.

Spread freshly grated nutmeg on top and transfer to the oven.

Bake for around 45 minutes, checking every 15 minutes until the top is nicely browned.

Equipment Needed

Dietary

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