Created by lazyme on February 25, 2020
Step 1: Heat 2 tablespoons of butter and the oil in a large skillet over medium heat.
Step 2: When the mixture is hot but not smoking, add the lamb and mix well.
Step 3: Cook, stirring regularly for 5 minutes or until the meat is golden brown.
Step 4: Add garlic and cook, stirring for 2 minutes, then add water.
Step 5: Bring to a boil and cook over low heat for 1 hour 30 minutes.
Step 6: Season with salt and pepper.
Step 7: Remove the lamb and reserve.
Step 8: 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.
Step 9: Preheat the oven to 350 F.
Step 10: Melt 6 tablespoons of butter in a saucepan.
Step 11: Add the flour to obtain a roux, then add a large ladle of reserved broth. Mix well.
Step 12: Remove from heat and let cool.
Step 13: Whisk the eggs for 1 minute then add the yogurt and whisk for 2 minutes.
Step 14: Add the broth and butter mixture and mix vigorously with a whisk until smooth.
Step 15: Add the cooled rice and season with salt and pepper.
Step 16: Spread the pieces of lamb at the bottom of a large baking dish, pour the egg mixture, sprinkle with the remaining butter, diced.
Step 17: Bake for 40 minutes.
Step 18: Serve immediately.