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Golden Albanian tave kosi casserole with tender lamb and creamy yogurt topping in an earthenware dish.

Albanian Tavë Kosi

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Tender lamb baked under a golden, savory yogurt and egg topping.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Albanian
Calories: 640
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Dutch oven
  • 9-inch baking dish
  • Mixing bowl
  • Whisk
  • Wooden spoon

Method
 

Braise the lamb:
  1. Heat the oil in a Dutch oven over medium-high heat. Brown the lamb in batches, then transfer it to a plate.
  2. Cook the onion for 4 minutes. Add the garlic and oregano, then sprinkle in the flour and stir for 1 minute.
  3. 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:
  1. Heat the oven to 375°F (190°C). Transfer the lamb and its sauce to a greased 9-inch baking dish.
  2. Whisk the yogurt, eggs, melted butter, flour, and nutmeg until smooth. Spread it over the lamb.
  3. Bake for 35 to 40 minutes, until the topping is puffed and deeply golden. Rest for 10 minutes before serving.

Nutrition

Calories: 640kcalCarbohydrates: 18gProtein: 46gFat: 43gSaturated Fat: 19gCholesterol: 250mgSodium: 820mgFiber: 2gSugar: 7g

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.