Tavë Kosi

Ingredients for  8  Servings

• 70g

  Butter
• 1 tbsp

  Olive oil
• 1.2Kg

  Boned lamb shoulder, cut into 5cm cubes
• 4

  Garlic cloves, grated
• 1 tsp

  Dried oregano
• 60g

  Long-grain rice, rinsed
• 50g

  Plain flour
• 600ml

  Greek-style yoghurt
• 4

  Eggs, beaten
• -

  Salt and freshly ground black pepper
• -

  Freshly grated nutmeg, to finish

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  1 to 2 hours

Method

1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
2. Heat 20g of the butter and the olive oil in a large lidded pan over a high heat. Brown the lamb in batches.
3. Return all the lamb to the pan. Add the garlic, oregano and 200ml water. Bring to a simmer and cook, covered with a lid, for about 45–60 minutes until the lamb is tender.
4. Stir in the rice, and season with salt and pepper. Transfer to a 3 litre earthenware or other ovenproof dish.
5. Melt the remaining butter in a small saucepan, add the flour and make a roux, cook for 2 minutes, then take off the heat. Add the yoghurt and mix well, then return to the heat and cook gently for a couple of minutes. Take off the heat, add the beaten eggs and season with salt and pepper.
6. Pour the sauce over the lamb and rice mixture, grate fresh nutmeg on top and bake for 40–45 minutes until starting to turn golden-brown.
7. Remove from the oven and allow to sit for 5 minutes before serving. Serve with a simple lettuce salad.