1 Baking the Lamb In a large pan (with a lid) melt the butter and olive oil together then add the diced lamb.
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Brown the lamb on a medium heat, this will take around 5 minutes. 2 Add the garlic, oregano, 300ml of water and season with salt and pepper.
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Mix well before covering with the lid.
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Leave to simmer for 50 minutes mixing a couple of times ensuring the lamb doesn’t start to burn. 3 The juices should have nearly all boiled away so another 150ml of water should be added along with the rice.
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Mix altogether, bring to the boil, place the lid on and leave for just 10 minutes.
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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. 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.
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Alternatively you can split into four ceramic bowls. 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).
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The roux should not be thick but not too runny, the colour will darken slightly.
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Pour the roux into a bowl and keep to one side. 6 Making the Yogurt Mixture In a mixing bowl add the yogurt, eggs and season with salt and pepper.
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Mix together then add the roux continuing to mix fast for a minute to ensure the roux and yogurt are thoroughly combined. 7 Pour the yogurt mixture over the baked lamb and rice and sprinkle on a little oregano. 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.
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The Tavë kosi is ready when the yogurt has risen up high and a golden crust formed. 9 Leave to cool for 5 - 10 minutes before serving.
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