Baked lamb and rice with yoghurt (Tave kosi)
The ingredients in this dish – lamb, butter, oregano,
garlic and yoghurt – speak of Albania’s Mediterranean cuisine. Also known as
tave Elbasani, after the city in central Albania where it originates, this
comforting classic is popular throughout the country – it’s the meal you’d ask
your mum to make, the one that reminds expats of home. Chunks of tender,
garlicky lamb and rice seasoned with oregano are covered in a yoghurt topping,
and then baked until it forms a golden, creamy cheese-like crust.
Serves 6
Preparation: 20min
Cooking: 2hr 25min
Skill level: Easy
Ingredients:
-
100 g butter
-
1 tbsp vegetable oil
-
1.2 kg boneless lamb shoulder,
cut into 5 cm pieces
-
3 garlic cloves, thinly sliced
-
55 g (¼ cup) long-grain white
rice
-
¼ cup oregano leaves
-
50 g (⅓ cup) plain flour
-
650 g Greek style-yoghurt
-
4 eggs
-
green salad, to serve
(optional)
Cook's notes:
Oven temperatures are for conventional; if using
fan-forced (convection), reduce the temperature by 20˚C. | We use Australian
tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup
equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly
packed. | All vegetables are medium size and peeled, unless specified. | All
eggs are 55-60 g, unless specified.
Directions:
Heat 20 g butter and oil in a large frying pan over
medium heat. Season lamb, add to pan and cook, turning occasionally, for 5
minutes or until golden. Add garlic and cook, stirring, for 2 minutes or until
golden, then add 200 ml water. Bring to a simmer and cook over low heat for 1
hour and 30 minutes or until lamb is just tender. Drain off liquid leaving 150
ml, stir through rice and oregano. Season and then transfer to a 3 litre
capacity baking dish. Set aside.
Preheat oven to 180°C. Heat remaining 80 g butter in
a small saucepan. Add flour and cook, stirring, for 2 minutes. Set aside.
Whisk together yoghurt and eggs. Season, then whisk
in flour mixture until smooth. Pour over lamb, smooth surface and bake for 40
minutes or until golden and meat is tender.
Serve hot with a green salad, if desired.
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