Entree: Albania – Tavë Kosi (Baked Lamb with Yogurt)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch cubes
- 2 tbsp (30 ml) olive oil or 2 tbsp (28 g) butter for browning
- 1 medium onion, chopped (approx. 5 oz / 140 g)
- 1/2 cup (100 g) long-grain rice, rinsed
- 1 cup (240 ml) water or light lamb broth
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (1 g) ground allspice (optional)
- 1 cup (240 ml) plain whole-milk yogurt
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1 tbsp (15 g) butter, cut into small pieces to dot the top (optional)
- 1 tbsp (15 ml) olive oil for the baking dish (or butter to grease)

Instructions

1. Preheat the oven to 375°F (190°C). Heat 2 tbsp (30 ml) olive oil or butter in a skillet over medium-high heat. Brown the lamb cubes in batches until well colored; remove and set aside.
2. In the same skillet, add the chopped onion and sauté until translucent, about 5 minutes. Return the lamb to the pan, stir in the rinsed rice, 1 cup (240 ml) water or broth, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and the allspice if using. Bring to a simmer, cover, and cook gently about 8–10 minutes until the rice has absorbed most of the liquid but is not fully soft.
3. Transfer the lamb-and-rice mixture to a greased shallow baking dish (approx. 9x13-inch / similar). Spread evenly.
4. In a bowl, whisk together 1 cup (240 ml) plain yogurt, 2 large eggs, and 1/2 cup (120 ml) milk until smooth and homogeneous. Season lightly with a pinch of salt and pepper.
5. Pour the yogurt-egg mixture over the lamb and rice in the dish, tilting to distribute evenly. Dot the surface with 1 tbsp (15 g) butter pieces if desired.
6. Bake uncovered in the preheated oven until the topping is set and golden on top, about 30–40 minutes. Let rest 10 minutes before serving to allow the custard to firm up slightly.