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Name: Tavë Dheu
Total time: 2 h 15 min
Yield: Serves 6
Cuisine: Albania
Ingredients: 1.2 kg lamb shoulder, bone-in, cut into pieces; 250 g short-grain rice; 2 onion; 60 g butter; 3 cloves garlic; 20 g fresh parsley; 1 tbsp tomato paste; 1 tsp sweet paprika; 2 tsp salt; 1 tsp black pepper; 700 ml water

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Albania2 h 15 minServes 6cooked before

Tavë Dheu

Ingredients11

lamb shoulder, bone-in, cut into pieces1.2 kg
short-grain rice250 g
onion2
butter60 g
garlic3 cloves
fresh parsley20 g
tomato paste1 tbsp
sweet paprika1 tsp
salt2 tsp
black pepper1 tsp
water700 ml

meatgrainvegetabledairy & eggspice & sauceother

Method

Cut the lamb into large chunks and season with salt and black pepper.
Melt the butter in a wide pan and brown the lamb on all sides, then transfer it to a clay baking dish.
In the same pan, soften the sliced onions, then stir in the minced garlic, tomato paste, and paprika.
Rinse the rice and scatter it over the lamb, then pour the onion mixture and water over the top.
Cover the clay dish tightly and bake at 180°C for about 1 hour 30 minutes, until the lamb is tender and the rice has absorbed the liquid.
Uncover for the last 10 minutes so the surface colors lightly, then rest briefly and scatter with chopped parsley before serving.