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