Tavë Kosi Baked Lamb and Yogurt

Name: Tavë Kosi Baked Lamb and Yogurt
Yield: 6
Ingredients: 2 tablespoons Wheat flour; 70 g Rice; 50 g Butter; 6 Egg; 2 tablespoons Olive oil; 2 cloves Garlic; pinches Pepper; pinches Salt; 450 ml Water; 750 g Greek Yogurt; 2 teaspoons Oregano; 600 g Lamb

Media

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 6 (estimated)

Nutrition facts

Protein24 %36 g
Carbs11 %17 g
Fat65 %44 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	614 kcal	162 kcal
Protein	36 g	9.5 g
Carbs	17 g	4.5 g
Fat	44 g	11.6 g

One serving is about 378 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty48/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Lamb - Albania

Ingredients

2 tablespoons Wheat flour
70 g Rice
50 g Butter
6 Egg
2 tablespoons Olive oil
2 cloves Garlic (chopped)
pinches Pepper
pinches Salt
450 ml Water
750 g Greek Yogurt
2 teaspoons Oregano
600 g Lamb

Instructions

Baking the Lamb
In 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.
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.
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.
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.
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). 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.
Making the Yogurt Mixture
In 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.
Pour the yogurt mixture over the baked lamb and rice and sprinkle on a little oregano.
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. The Tavë kosi is ready when the yogurt has risen up high and a golden crust formed.
Leave to cool for 5 – 10 minutes before serving.