Tavë Kosi (Albanian baked lamb with yogurt)

Tender lamb with rice, garlic and oregano, baked under a golden cream-yogurt crust.

Preheat the oven to 180°C. Cut the lamb into cubes, pat dry, and season with salt and black pepper.

In a large ovenproof pot, melt 20 g of butter with the olive oil. Brown the lamb in batches, 8–10 minutes each.

Return all the meat to the pot, add the minced garlic, dried oregano, and 250 ml of water. Bring to a boil, cover, and simmer over low heat for 45–60 minutes, until the lamb is tender.

Rinse the rice and stir it into the lamb, cover, and cook for another 10 minutes: the rice should remain half-cooked. Transfer the mixture to a baking dish.

For the sauce, melt the remaining butter, whisk in the flour, and cook for 2 minutes, stirring, to form a light roux.

Remove the roux from the heat and gradually whisk in the yogurt, then return to low heat and warm for 2 minutes without letting it boil. Remove from the heat and stir in the beaten eggs, salt, black pepper, and a pinch of nutmeg.

Pour the yogurt sauce evenly over the lamb and rice, then bake uncovered for 40–45 minutes at 180°C, until the top is golden and the sauce has set.

Let the tave kosi rest for 5 minutes and serve hot.