Lamb and Rice with Yogurt (Albanian Tavë Kosi)

Albanian’s national dish is, considered by many to be Tavë Kosi. Tender chunks of lamb, the scent of garlic and oregano and a topping of baked yoghurt. This Albanian Tavë Kosi is comfort food through and through.

lamb shoulder, cut into 5 cm chunks (700 g)
2 Tbsp. butter
2 Tbsp. extra-virgin olive oil
2 cloves garlic, finely sliced
2 tsp. dried oregano
water (300 mL)
1 tsp. sea salt
1 Tbsp. black pepper, freshly ground
¼ cup white rice
⅓ cup butter
⅓ cup all-purpose flour, unbleached
Greek yoghurt (650 g)
4 eggs

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Heat a large saucepan over medium, add the butter and olive oil and brown the lamb. Toss in the garlic and oregano, give it a few shakes and stir for a minute then pour in the water. Season with the salt and pepper, adding more if you wish.

Lower heat to a gentle simmer, cover with a lid and cook for 1 hour; stirring once or twice during cooking. Stir the rice into the liquid, put the lid back on and cook for another 5 minutes. Turn off the heat.

Decant the lamb and juices into a deep baking dish (at least 8 cm deep) with lid. Set aside.

In a separate small pan melt the butter over medium heat, add in the flour and whisk for 1-2 minutes as it foams and thickens. Turn off the heat and set aside.

Whisk together the yoghurt and eggs in a mixing bowl and season well with salt and black pepper. Whisk in the roux until emulsified, then pour it over the lamb evenly. Scatter over a little more oregano and bake in the oven for 40-50 minutes, or until golden.

Once done, let the tavë kosi rest for 10 minutes before serving.

Makes 4 servings.