Lamb
Authentic Tavë Kosi Baked Lamb and Yogurt
This version of Authentic Tavë Kosi Baked Lamb and Yogurt is flavorful, easy to prepare and suitable for traditional Lamb configurations....
⏱️
16 Min Prep
🔥
17 Min Cook
🍽️
3 Servings
🥗
Non-Vegetarian
Ingredients
- 600g Lamb
- 20g Butter
- 2 tablespoons Olive Oil
- 70g Rice
- 2 tsp Oregano
- 450ml Boiling Water
- 2 cloves chopped Garlic
- Pinch Salt
- Pinch Pepper
- 50g Butter
- 2 tablespoons Flour
- 750g Greek Yogurt
- 6 Eggs
- Pinch Salt
- Pinch Pepper
Instructions
1
1
Baking the Lamb
In a large wok (with a lid) liquefy the dairy spread and olive cooking oil together then toss in the diced lamb.
2
Brown the lamb on a medium bring to temperature, this will take around 5 mins.
3
2
toss in the garlic, oregano, 300ml of liquid and augment the taste with seasoning and pepper.
4
agitate well before covering with the lid.
5
Leave to stew for 50 mins mixing a couple of times ensuring the lamb doesn’t start to overcook.
6
3
The juices should have nearly all boiled away so another 150ml of liquid should be added along with the rice.
7
agitate altogether, bring to the bring to a stew, place the lid on and leave for just 10 mins.
8
It’s advised to check at around 8 mins – you want the liquid to be evaporated with just juicy coating of oily liquid left over the lamb and rice.
9
4
Place the lamb and rice into a casserole dish, the mixture should fully lid the base and have at least 2 inches spare for the yogurt.
10
Alternatively you can split into four ceramic bowls.
11
5
Making a Roux
In a small saucepan liquefy the dairy spread over a medium bring to temperature and then toss in two tablespoons of baking flour while continuously stirring for two mins (toss in a little extra baking flour if needed).
12
The roux should not be thick but not too runny, the colour will darken slightly.
13
transfer the roux into a dish and keep to one side.
14
6
Making the Yogurt Mixture
In a mixing dish toss in the yogurt, eggs and augment the taste with seasoning and pepper.
15
agitate together then toss in the roux continuing to agitate fast for a minute to ensure the roux and yogurt are thoroughly combined.
16
7
transfer the yogurt mixture over the baked lamb and rice and shower on a little oregano.
17
8
culinary preparation
Place on the bottom shelf of the oven on 180 degrees for 35 mins then move it up to the middle for a further 10 mins.
18
The Tavë kosi is ready when the yogurt has risen up high and a golden crust formed.
19
9
Leave to cool for 5 – 10 mins before serving.
Recipe Information
Cuisine
International
International
Course
Lamb
Lamb
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
33 mins
33 mins
Recipe Time chart
Preparation Time
16 minsCooking Time
17 minsTotal Time
33 minsMaster Chef
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