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.