Ingredients
For the Lamb
- 600g Diced Lamba 1kg Shoulder or Leg joint diced up work best
- 20g Butter
- 2 Tbsp Olive Oil
- 70g Rice
- 2 Tsp Oregano
- 450ml Boiling Water
- 2 Cloves Diced Garlic
- Salt
- Pepper
For the Roux
- 50g Butter
- 2 Tbsp Flour
For the Yogurt
- 750g Greek YogurtWeigh the yogurt on kitchen scales rather then using a liquid jug
- 6 Eggs
- Salt
- Pepper
Directions
Being able to cook an Albanian national dish that reminds everyone of home puts a great smile on my face and warmth in my heart. Albanian Tavë kosi is a simple recipe of baked lamb and yogurt with rice, seasoned with oregano and garlic. The recipe originates from the Albanian city Elbasan so is also known as Tavë Elbasani.
Some see Tavë Kosi as a comfort food dish. The soft, tender lamb baked with rice, oregano and garlic underneath a yogurt mixture has the most amazing aroma. It’s looks impressive when cooking too – the top rises up above the pot then as it cools sinks to create an impressive golden delight.
Most recipes call for lamb shoulder meat to be used however I find cutting up the meat of a leg of lamb works well too, I keep the bones for the next day, boiling them to make stock or soup.
Note: The calories on this recipe can be quite high with the meat and yogurt. We use 0% fat Greek yogurt to bring down the calorie in take. Cutting the fatty areas off the meat will also help.
Steps
1 Done | Baking the LambIn a large pan (with a lid) melt the butter and olive oil together then add the diced lamb. Brown the lamb on a medium heat, this will take around 5 minutes. |
2 Done | Add the garlic, oregano, 300ml of water and season with salt and pepper. Mix well before covering with the lid. Leave to simmer for 50 minutes mixing a couple of times ensuring the lamb doesn’t start to burn. |
3 Done | The juices should have nearly all boiled away so another 150ml of water should be added along with the rice. Mix altogether, bring to the boil, place the lid on and leave for just 10 minutes. 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 Done | 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. Alternatively you can split into four ceramic bowls. |
5 Done | Making a RouxIn 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). The roux should not be thick but not too runny, the colour will darken slightly. Pour the roux into a bowl and keep to one side. |
6 Done | Making the Yogurt MixtureIn a mixing bowl add the yogurt, eggs and season with salt and pepper. Mix together then add the roux continuing to mix fast for a minute to ensure the roux and yogurt are thoroughly combined. |
7 Done | Pour the yogurt mixture over the baked lamb and rice and sprinkle on a little oregano. |
8 Done | CookingPlace 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. The Tavë kosi is ready when the yogurt has risen up high and a golden crust formed. |
9 Done | Leave to cool for 5 – 10 minutes before serving. |
15 Comments Hide Comments
Hi
What size eggs did you use?
Hello Dani, I always use medium 🙂
Hi ! Can this be reheated ?
Hi Bukuri,
You have to be careful reheating a lot of foods. You can reheat it – makes sure it’s heated all the way through. It may also dryout a little on the top.
Thank you! I will be making this tonight 🙂
Hi, can I cook the lamb in a slow cooker? If so, do you have any instructions
Hello, I cook legs of lamb in the slow cooker all the time. I leave it on high for about 6-8 hours depending on size. It then just falls off the bone! Yum!
How much yogurt, and how many eggs to make the topping?
750g Greek Yogurt and 6 eggs, plus season with salt and pepper.
The rice being used , is it raw or cooked?
It is raw and cooks at stage 3 of the step by step guide. Hope this helps!
Made this yesterday, it was lovely!
Do you know any more Albanian recipes? I’ve made this twice it’s that good.
Hi, is this usually served with a side dish such as vegetables or salad?
Thank you
It would normally be served with salad and bread – however, vegetables on the side will work too 🙂