Created by Linky on February 26, 2020
Step 1: Cut meat in 4 serving pieces or into cubes.
Step 2: Heat 1 tablespoon butter and olive oil in a heavy, lidded pan and brown the lamb pieces over high heat.
Step 3: Add garlic and oregano and water, bring to a simmer. Cover and cook for 45 to 60 minutes or until lamb is tender.
Step 4: Stir in the rice, season with salt and pepper. Transfer to an oven-proof 3 quart casserole or earthenware dish.
Step 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.
Step 6: Add the yogurt and mix well, then return to the heat and cook gently for a couple of minutes.
Step 7: Take off the heat, add the beaten eggs and season with salt and pepper.
Step 8: 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.
Step 9: Remove from the oven and allow to sit for 5 minutes before serving.