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Tavë kosi — lamb and rice with a yogurt topping
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Source: https://recipheon.com/en/recipes/main-dishes/tave-kosi-lamb-and-rice-with-a-yogurt-topping
About this recipe
Tavë kosi is an Albanian bake with tender lamb, rice and a browned yogurt-and-egg topping. First brown and slowly braise the shoulder until it yields easily to a fork; the final baking sets the yogurt mixture and is not intended to tenderize the meat. A small amount of rice absorbs some flavorful sauce and remains an accompaniment to the lamb. Combine full-fat yogurt with eggs and a gently cooled roux for a smooth topping. Rest the bake briefly after cooking: the top will sink a little, making portions easier to serve.
Ingredients
Lamb, rice and yogurt mixture
800 g raw lamb shoulder without bones, weighed after removing membranes and thick outer fat
80 g dried long-grain white rice
750 g plain Greek-style yogurt, 10% fat
4 medium eggs
60 g butter — 20 g for the meat, 35 g for the roux and 5 g for the dish
15 ml olive oil
40 g all-purpose flour
10 g garlic, weighed after peeling
2 g dried oregano
0.2 g freshly grated nutmeg
8 g salt — 5 g for the meat and 3 g for the yogurt mixture
1 g ground black pepper — 0.5 g each for the meat and yogurt mixture
650 ml water — 500 ml for braising the meat and 150 ml for the rice; up to 150 ml additional hot water only if needed
Steps
Cut the trimmed lamb into pieces about 4 cm across and dry with paper towels. Mix with 5 g salt and 0.5 g pepper. Finely chop the garlic.
Heat the olive oil and 20 g butter in a wide heavy-based pot over medium-high heat. Brown the lamb in three batches for 5–6 minutes each, turning until browned surfaces appear. Put each batch on a plate; do not add more fat and do not fill the pot with all the meat at once.
Return all the meat and plate juices to the pot, add the garlic and oregano, then pour in 500 ml water, scraping the browned residue from the bottom with a spatula. Bring to a gentle simmer, cover and braise over low heat for 1 hour 30 minutes–2 hours, until clearly tender and easily yielding to a fork. If the liquid almost evaporates, add some hot water from the reserve. For the last 20 minutes of braising, take the yogurt and eggs out of the refrigerator and turn the oven on to 180°C, conventional heat.
Near the end of braising, rinse the rice in a sieve and put in a small saucepan. Add its allotted 150 ml water, bring to a boil and cook covered over low heat for 10–12 minutes, until most liquid is absorbed but the rice stays slightly firm. Do not drain; the rice and all remaining liquid will go into the bake.
Lift the tender lamb onto a plate. Reduce all the liquid in the pot, including garlic and fat, without a lid to about 150 ml: this usually takes 5–10 minutes but may take longer with more liquid. If there is less, top up with hot water from the reserve. Do not pour off the sauce and do not skim off the fat: it will be used in the roux.
Melt 35 g butter in a saucepan, add the flour and stir over low heat for 2 minutes, without browning the roux. Gradually pour in all the reduced meat sauce, whisking vigorously until smooth and thick; take off the heat and leave for 5 minutes. Meanwhile, whisk the yogurt and eggs in a large bowl with the remaining 3 g salt, 0.5 g pepper and nutmeg. Stir 3 tablespoons of yogurt mixture into the cooled sauce, then combine with the remaining mixture; do not boil after adding the eggs.
Grease a baking dish about 30 × 22 cm, about 6 cm deep and at least 3.5 l capacity with the remaining 5 g butter. Arrange the lamb and parcooked rice with all its liquid, then pour over the yogurt mixture, spreading it between the meat pieces. Leave at least 2 cm space below the rim because the topping will rise during baking.
AI-generated Place in the preheated oven and bake without covering at 180°C for 40–45 minutes. The top should rise slightly and brown, the edges should set, and the center should wobble springily when you gently move the dish, without liquid waves. If the surface darkens too quickly, cover loosely with foil and continue baking until the mixture sets.
Take out the bake and leave for 10 minutes so the mixture stabilizes and sinks a little. Divide into six portions, giving each lamb, rice and yogurt topping.
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