Name: Tavë Kosi (Albanian Baked Lamb and Yogurt)
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 2 servings
Cuisine: Central Eastern European
Ingredients: 450 g Lamb Shoulder, cut into large bite-size pieces; 1 cup Indian-Style Yogurt, plain and whisked smooth; 2 Egg, lightly beaten; ¼ cup Rice, rinsed and drained; 2 tbsp Butter, divided; 2 clove Garlic, minced; ½ tsp Dried Oregano, for the lamb; ¾ cup Vegetable Stock, warm; ¾ tsp Salt, divided; ½ tsp Ground Black Pepper, freshly ground if available

Tavë Kosi (Albanian Baked Lamb and Yogurt)

1 hr 30 mintotal

Prep 20 min · Cook 1 hr 10 min

Serves: 2
Difficulty: Medium
Spice: None

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Method

Season the lamb with part of the measured salt, black pepper, oregano, and garlic.
Heat part of the measured butter in a heavy pan and brown the lamb on all sides.
Add the measured stock, cover, and simmer until the lamb begins to turn tender.
Stir in the rinsed rice and transfer the lamb mixture to a baking dish.
Whisk the yogurt with the beaten eggs and the remaining salt until smooth.
Pour the yogurt mixture over the lamb and dot the top with the remaining butter.
Bake at 180°C until the sauce is set, the top is lightly golden, and the lamb is tender.
Rest for a few minutes before serving so the yogurt sauce settles.

How to tell it's done

The lamb should be tender, the yogurt sauce softly set, and the top lightly golden rather than dry or cracked.

Getting it right

Tip

Whisk the yogurt and eggs thoroughly before baking; a smooth mixture sets more evenly and looks cleaner when served.

What to serve it with

Serve with a cucumber salad, roasted vegetables, or plain bread.

Common mistakes

The yogurt sauce curdles or cracks on top.: Whisk the yogurt and eggs until smooth, then bake gently and stop when the sauce is just set. Overbaking dries the custard around the lamb.

Substitutions

Use Lamb Shoulder or another slow-cooking lamb cut; very lean lamb can dry out.
Plain thick yogurt is important for the tangy set sauce.
Rice helps absorb juices and makes the bake more stable without adding flour.

Storing and reheating

Refrigerate tavë kosi in a covered shallow container for up to 3 days. Reheat gently, covered, until hot; freezing is not recommended because the yogurt sauce can separate.

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Ingredients