Tavë kosi

Ingredients10

• Bone-in lamb shoulder, cut into pieces1 kg
• Long-grain rice150 g
• Plain whole-milk yogurt1 kg
• Eggs5
• Butter40 g
• Garlic3 cloves
• Dried oregano1 tsp
• Salt2 tsp
• Black pepper1 tsp
• Water400 ml

Method

1. Season the lamb with salt, pepper, and half the oregano. Brown it in butter in a wide oven dish over medium heat.
2. Add the water, cover, and simmer until the lamb is nearly tender, about 45 minutes.
3. Stir in the rice and cook 5 minutes so it begins to absorb the juices.
4. Beat the yogurt with the eggs, minced garlic, remaining oregano, and a pinch of salt until smooth.
5. Pour the yogurt mixture evenly over the lamb and rice.
6. Bake at 180°C until the top is set and golden brown, about 45 minutes.
7. Rest 10 minutes before serving so the custard firms.