Tavë Kosi is one of Albania’s best-known comfort foods: tender lamb baked beneath a savory yogurt and egg topping until golden.
The lamb is gently braised first, then finished in the oven so the yogurt mixture sets like a light, creamy custard around the meat.
Let the cooked lamb cool for a few minutes before mixing the yogurt topping; very hot meat can make the yogurt split.
Serving Suggestions
Serve warm with a crisp green salad, crusty bread, and lemon wedges to balance the creamy topping.
Recipe Notes
Lamb shoulder gives the richest result, but boneless leg works well too. Store covered in the refrigerator for up to 3 days.
Albanian Tavë Kosi
Tender lamb baked under a golden, savory yogurt and egg topping.
Equipment
- Dutch oven
- 9-inch baking dish
- Mixing bowl
- Whisk
- Wooden spoon
Ingredients
Lamb base
- 1 1/2 lb lamb shoulder cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp all-purpose flour
- 1 cup chicken stock
Yogurt topping
- 2 cups plain Greek yogurt full-fat
- 3 large eggs
- 4 tbsp unsalted butter melted
- 1 tbsp all-purpose flour
- 1/2 tsp ground nutmeg
Instructions
Braise the lamb:
- Heat the oil in a Dutch oven over medium-high heat. Brown the lamb in batches, then transfer it to a plate.
- Cook the onion for 4 minutes. Add the garlic and oregano, then sprinkle in the flour and stir for 1 minute.
- Return the lamb to the pot, add the stock, salt, and pepper, and bring to a gentle simmer. Cover and cook for 35 minutes, until nearly tender.
Bake:
- Heat the oven to 375°F (190°C). Transfer the lamb and its sauce to a greased 9-inch baking dish.
- Whisk the yogurt, eggs, melted butter, flour, and nutmeg until smooth. Spread it over the lamb.
- Bake for 35 to 40 minutes, until the topping is puffed and deeply golden. Rest for 10 minutes before serving.
Notes
- Use thick yogurt so the topping sets cleanly and does not become watery.
- The casserole is easiest to portion after a short resting period.
Nutrition
Calories: 640kcalCarbohydrates: 18gProtein: 46gFat: 43gSaturated Fat: 19gCholesterol: 250mgSodium: 820mgFiber: 2gSugar: 7g