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Name: Tavë kosi
Total time: 2 h
Yield: Serves 6
Cuisine: Albania
Ingredients: 1 kg Bone-in lamb shoulder, cut into pieces; 150 g Long-grain rice; 1 kg Plain whole-milk yogurt; 5 Eggs; 40 g Butter; 3 cloves Garlic; 1 tsp Dried oregano; 2 tsp Salt; 1 tsp Black pepper; 400 ml Water

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Albania2 hServes 6déjà cuisiné

Tavë kosi

Ingrédients10

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

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Préparation

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