Tave Kosi (Lamb and Yogurt)
February 25, 2020
"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"
- Serving Size: 1 (446.7 g)
- Calories 695
- Total Fat - 40.2 g
- Saturated Fat - 16.7 g
- Cholesterol - 711.7 mg
- Sodium - 493.2 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 1.2 g
- Sugars - 2.9 g
- Protein - 61.9 g
- Calcium - 200.2 mg
- Iron - 6.2 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.3 mg
Heat 2 tablespoons of butter and the oil in a large skillet over medium heat.
When the mixture is hot but not smoking, add the lamb and mix well.
Cook, stirring regularly for 5 minutes or until the meat is golden brown.
Add garlic and cook, stirring for 2 minutes, then add water.
Bring to a boil and cook over low heat for 1 hour 30 minutes.
Season with salt and pepper.
Remove the lamb and reserve.
Pour the rice and the oregano in 2/3 cup of the broth obtained and cook according to the package instructions. Reserve the rest of the broth.
Preheat the oven to 350 F.
Melt 6 tablespoons of butter in a saucepan.
Add the flour to obtain a roux, then add a large ladle of reserved broth. Mix well.
Remove from heat and let cool.
Whisk the eggs for 1 minute then add the yogurt and whisk for 2 minutes.
Add the broth and butter mixture and mix vigorously with a whisk until smooth.
Add the cooled rice and season with salt and pepper.
Spread the pieces of lamb at the bottom of a large baking dish, pour the egg mixture, sprinkle with the remaining butter, diced.
Bake for 40 minutes.
Tips & Variations
No special items needed.