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Export 10 ingredients for grocery delivery
Step 1
In a large pan with a lid, melt the butter and olive oil together then add the diced lamb. Brown the lamb on a medium heat.
Step 2
Add the garlic, oregano, 300ml of water and season with salt and pepper. Mix well before covering with the lid.
Step 3
Leave to simmer for 50 minutes mixing a couple of times to ensure the lamb doesn’t start to burn.
Step 4
After the 50 mins add another 150ml of water and the rice.
Step 5
Mix altogether, bring to the boil, place the lid on and cook for 10 minutes.
Step 6
Place the lamb and rice into a casserole dish. The mixture should fully cover the base and have at least 2 inches left on the top for the yogurt.
Step 7
Preheat the oven to 350 F.
Step 8
Make a roux by melting the butter in a sacepan over medium heat.
Step 9
Add two tablespoons of flour while continuously stirring for two minutes prevent lumps (add a little extra flour if needed).
Step 10
The roux should not be thick but not too runny, the color will darken slightly. Pour the roux into a bowl and keep to one side.
Step 11
In a mixing bowl add the yogurt, eggs and season with salt, pepper and mix together.
Step 12
Add the roux continuing to mix quickly for a minute to ensure the roux and yogurt are thoroughly combined.
Step 13
Pour the yogurt mixture over the baked lamb and rice and sprinkle on a little oregano.
Step 14
Bake on the bottom shelf of the oven for 35 minutes then move it up to the middle for a further 10 minutes.
Step 15
The Tavë kosi is ready when the yogurt has risen up high and a golden crust forms. Leave to cool for 5 – 10 minutes before serving.
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