Albanian Baked Lamb and Rice with Yogurt (Tavë Kosi)

Name: Albanian Baked Lamb and Rice with Yogurt (Tavë Kosi)
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 6 tbsp. unsalted butter; 1 tbsp. olive oil, preferably Lucini brand; 2 lb. lamb shoulder, trimmed and cut into 1 1/2" pieces; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 3 cup flour; 3 tbsp. long grain white rice; 4 cloves garlic, finely chopped; 3 tbsp. finely chopped oregano; 4 cups plain yogurt; 1 ⁄ 8 tsp. freshly grated nutmeg; 5 eggs

Serves
serves 8-10

INGALLS PHOTOGRAPHY

Garlicky lamb and rice baked under a thick, tart veil of yogurt is a dish beloved throughout Albania. This recipe first appeared in our November 2013 issue with Francine Prose's story Eastern Promise.

Ingredients

6 tbsp. unsalted butter
1 tbsp. olive oil, preferably Lucini brand
2 lb. lamb shoulder, trimmed and cut into 1 1/2" pieces
Kosher salt and freshly ground black pepper, to taste
¹⁄₃ cup flour
3 tbsp. long grain white rice
4 cloves garlic, finely chopped
3 tbsp. finely chopped oregano
4 cups plain yogurt
¹⁄₈ tsp. freshly grated nutmeg
5 eggs

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Instructions

Step 1

Heat 3 tbsp. butter and the oil in a 6-qt. saucepan over medium-high heat. Season lamb with salt and pepper and toss with 1⁄4 cup flour. Working in batches, cook lamb, turning as needed, until browned, 10–12 minutes. Add rice, garlic, and 1⁄2 cup water; boil. Reduce heat to medium-low; cook, covered, until rice is just tender, about 18 minutes. Stir in oregano, salt, and pepper and transfer to a 9" x 13" baking dish; set aside.

Step 2

Heat oven to 375°. Melt remaining butter in a 2-qt. saucepan over medium-high heat. Whisk in remaining flour; cook until smooth, 2 minutes. Remove from heat; whisk in yogurt, nutmeg, eggs, salt, and pepper until smooth. Pour yogurt sauce evenly over lamb mixture. Bake until golden and the lamb is tender, 45–60 minutes.

Heat 3 tbsp. butter and the oil in a 6-qt. saucepan over medium-high heat. Season lamb with salt and pepper and toss with 1⁄4 cup flour. Working in batches, cook lamb, turning as needed, until browned, 10–12 minutes. Add rice, garlic, and 1⁄2 cup water; boil. Reduce heat to medium-low; cook, covered, until rice is just tender, about 18 minutes. Stir in oregano, salt, and pepper and transfer to a 9" x 13" baking dish; set aside.
Heat oven to 375°. Melt remaining butter in a 2-qt. saucepan over medium-high heat. Whisk in remaining flour; cook until smooth, 2 minutes. Remove from heat; whisk in yogurt, nutmeg, eggs, salt, and pepper until smooth. Pour yogurt sauce evenly over lamb mixture. Bake until golden and the lamb is tender, 45–60 minutes.