Tavë Kosi (Albanian Baked Lamb and Rice with Yogurt)

By garciamoss

Ingredients

• 6 tbsp. unsalted butter
• 1 tbsp. olive oil, preferably Lucini brand
• 2 lb. lamb shoulder, trimmed and cut into 1 1/2" pieces
• Kosher salt and freshly ground black pepper, to taste
• &frac13 cup flour
• 3 tbsp. long grain white rice
• 4 cloves garlic, finely chopped
• 3 tbsp. finely chopped oregano
• 4 cups plain yogurt
• &frac18 tsp. freshly grated nutmeg
• 5 eggs

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

1. Heat 3 tbsp. butter and the oil in a 6-qt. saucepan over medium-high heat. Season lamb with salt and pepper and toss with ¼ cup flour. Working in batches, cook lamb, turning as needed, until browned, 10–12 minutes. Add rice, garlic, and ½ cup water; boil. Reduce heat to medium-low; cook, covered, until rice is just tender, about 18 minutes. Stir in oregano, salt, and pepper and transfer to a 9" x 13" baking dish; set aside.

2. Heat oven to 375°. Melt remaining butter in a 2-qt. saucepan over medium-high heat. Whisk in remaining flour; cook until smooth, 2 minutes. Remove from heat; whisk in yogurt, nutmeg, eggs, salt, and pepper until smooth. Pour yogurt sauce evenly over lamb mixture. Bake until golden and the lamb is tender, 45–60 minutes.