Entree: Albania – Central Culinary Region – Tavë Kosi (Baked lamb and rice topped with a tangy yogurt-and-egg custard)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, cut into 1-inch pieces
- 2 tbsp (30 ml) olive oil
- 1 medium onion, thinly sliced (about 110 g)
- 1 cup (200 g) long-grain rice, rinsed
- 2 cups (480 ml) chicken or lamb stock
- 1 tsp (5 ml) salt for rice and stock
- 1/2 tsp (2.5 ml) freshly ground black pepper, divided
- 3 cups (720 ml) plain full-fat yogurt (stirred smooth)
- 3 large eggs (approx. 150 g total)
- 2 tbsp (30 g) unsalted butter, melted
- 1 tbsp (15 ml) lemon juice (optional, to brighten yogurt flavor)
- 1/2 tsp (2.5 ml) salt for yogurt mixture

Instructions

1. Brown the lamb: Preheat oven to 350°F (175°C). In a large skillet, heat 2 tbsp (30 ml) olive oil over medium-high heat. Season the lamb pieces with 1/4 tsp (1.25 ml) salt and 1/4 tsp (1.25 ml) black pepper, then brown in batches until well colored, about 6–8 minutes total. Remove and set aside.
2. Sauté onion and assemble rice: In the same skillet reduce heat to medium, add the sliced onion and cook until translucent, about 5 minutes. Stir the rinsed rice into the skillet, coating with oil and onion for 1–2 minutes.
3. Par-cook rice with lamb: Add 2 cups (480 ml) stock and 1 tsp (5 ml) salt to the rice and bring to a boil. Return the browned lamb to the pan, reduce heat to low, cover, and simmer until the rice is nearly cooked and liquid is mostly absorbed, about 10–12 minutes. The rice should be soft but not fully mushy.
4. Prepare yogurt custard: While rice cooks, whisk together 3 cups (720 ml) plain yogurt, 3 large eggs (approx. 150 g), 2 tbsp (30 g) melted butter, 1/2 tsp (2.5 ml) salt, 1/4 tsp (1.25 ml) black pepper, and 1 tbsp (15 ml) lemon juice if using until smooth.
5. Bake: Transfer the rice-and-lamb mixture to a buttered 9x13-inch (23x33 cm) baking dish and spread evenly. Pour the yogurt-egg mixture over the top, covering the lamb and rice. Place in the preheated oven and bake until the custard is set and lightly golden on top, 35–45 minutes.
6. Rest and serve: Remove from the oven and let rest 10 minutes before serving to allow the custard to settle. Spoon warm portions onto plates and serve as a hearty main course.