Albanian Baked Lamb with Rice (Tavë Kosi)

A national Albanian dish featuring tender lamb shoulder baked with rice under a creamy yogurt and egg topping.

Lamb Main Course Baked Rice Greek Yogurt

Estimated Nutrition

Calories

601.3

kcal / serving

4810.4 kcal total

Carbs

13g

per serving

104.2 g total

Fat

45.2g

per serving

361.2 g total

Protein

35.7g

per serving

285.6 g total

Cook Time

105

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

For browning meat

Butter

Remaining butter for the roux

600

Greek-Style Yoghurt

piece

Eggs

Free-range and beaten

GrainsCereals

Long-Grain Rice

Rinsed

Plain Flour

For the roux

Meat

1.2

Lamb Shoulder

Boned and cut into 5cm cubes

NutsSeeds

cloves

Garlic

Grated

tsp

Oregano

Dried

piece

Nutmeg

Freshly grated to finish

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground

OilsFats

Olive Oil

1 tablespoon

Method

Preheat your oven to 180°C.

Heat 20g butter and olive oil in a large pan and brown the lamb in batches.

Add garlic, oregano, and 200ml water to the lamb and simmer covered for 60 minutes.

Stir in the rice and season then transfer to a 3 litre ovenproof dish.

Melt remaining butter in a saucepan and stir in flour to make a roux.

Mix in the yoghurt and cook gently for two minutes before stirring in the beaten eggs.

Pour the yoghurt sauce over the lamb and top with grated nutmeg.

Bake for 45 minutes until the top is golden brown.

Rest the dish for 5 minutes before serving with salad.