Tavë KosiBaked Lamb and Yogurt Casserole
Tender lamb is baked with rice under a tangy yogurt custard that turns lightly bronzed in the oven. The rice absorbs the meat juices underneath while the topping sets into a soft, savory layer.
Prep
30m
Cook
1h 20m
Serves
6
Regional versions
Compare how this dish changes by country.
- Albania
- Kosovo
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Casserole
- 800gLamb Shoulder (cut into large chunks)
- 120gWhite Rice (rinsed)
- 600mlWater
- 40gUnsalted Butter
- 6gSalt
- 2gBlack Pepper
Topping
- 700gPlain Yogurt
- 3pcsEgg
- 30gAll-Purpose Flour
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 200°C (400°F).
- 02
Melt the unsalted butter in a heavy oven-safe pan over medium-high heat. Add the lamb shoulder and brown it well on all sides.
- 03
Add the white rice, pour in the water, and season with the salt and black pepper. Bring to a gentle simmer.
- 04
Cook for 30 to 40 minutes, until the lamb is nearly tender and the rice has begun to soften but still has some bite.
- 05
Whisk the plain yogurt with the eggs until smooth, then whisk in the all-purpose flour and salt.
- 06
Pour the topping evenly over the lamb and rice.
- 07
Bake for 30 to 40 minutes, until the yogurt custard is set, the top is lightly browned, and the casserole reaches 74°C (165°F) in the center.
- 08
Let the casserole rest before serving so the topping firms slightly.
Ratings & Reviews
Log in to rate and review this recipe.