Tavë Kosi

Ingredients

Scaled for your household (8 portions) · original serves 8

• Lamb shoulder1.36 kg
  Exact physical mass conversion to grams; original source mass retained in source_text.
• Butter9 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Vegetable oil2 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Water½ US cup
  US customary volume preserved. No food-density conversion to grams is assumed.
• Garlic cloves3 clove
• Long-grain white rice¼ US cup
  US customary volume preserved. No food-density conversion to grams is assumed.
• Dried oregano1 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Plain flour½ US cup
  US customary volume preserved. No food-density conversion to grams is assumed.
• Yoghurt565 g
  Exact physical mass conversion to grams; original source mass retained in source_text.
• Eggs5
• Saltto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Black pepperto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Brown cubed lamb in 2 tablespoons butter and the oil for 5 minutes. Add garlic for 2 minutes, then water; simmer low for 90 minutes. Season and reserve lamb and cooking liquid.

2. 2

   Cook rice and oregano in 160 ml of the obtained broth according to its packet. Reserve remaining broth; cool rice. Heat oven to 180°C.

3. 3

   Make a roux with 6 tablespoons butter and flour. Whisk in a ladle of reserved broth and cool. Beat eggs 1 minute, add yoghurt and beat 2 minutes; mix in roux and rice. Season.

4. 4

   Arrange lamb in a baking dish and pour over custard. Dot with the final tablespoon butter; bake for 40 minutes.