Tavë Kosi Baked Lamb and Yogurt

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Baking the Lamb.
2. 2In 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.
3. 3Add the garlic, oregano, 300ml of water and season with salt and pepper. Stir until everything is combined before covering with the lid. Leave to simmer for 50 minutes mixing a couple of times ensuring the lamb doesn’t start to burn.
4. 4The juices should have nearly all boiled away so another 150ml of water should be added along with the rice. Mix altogether, bring to a boil, lay the lid on and leave for just 10 minutes.
5. 5It’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.
6. 6Place 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.
7. 7Making a Roux.
8. 8In 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).
9. 9The 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.
10. 10Making the Yogurt Mixture.
11. 11In a bowl add the yogurt, eggs and add salt and pepper to taste. Mix until combined then add the roux continuing to mix fast for a minute to ensure the roux and yogurt are thoroughly combined.
12. 12Pour the yogurt mixture over the baked lamb and rice and sprinkle on a little oregano.
13. 13Cooking.
14. 14Place the 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.
15. 15ServeLeave to cool for 5 – 10 minutes before serving.