Albania

Tave Kosi – Lamb Baked with Rice

Tave Kosi - Lamb Baked with Rice
A Delicious Lamb Dish

Albanian Tavë Kosi is a delicious lamb dish that is baked with rice, yogurt, and eggs. The yogurt adds a tangy flavour that pairs perfectly with the tender lamb and the creamy rice. This traditional Albanian dish is easy to prepare and is perfect for a hearty family meal.

Making the Tave Kosi

To make Tavë Kosi, you will need lamb chops, rice, yogurt, eggs, butter, and garlic. First, brown the lamb chops in a pan with butter and garlic until they are golden brown. Then, arrange the chops in a baking dish and add the rice. In a separate bowl, mix together the

A Delicious Lamb Dish

yogurt and eggs until they are well combined. Pour the yogurt mixture over the lamb and rice, making sure it covers the entire dish.

Baking the Tave Kasi

Bake the Tavë Kosi in the oven at 350 degrees for 45 minutes or until the rice is tender and the top is golden brown. Once it’s done, let it cool for a few minutes before serving.

A Perfect Dish for a Cosy Family Dinner

This dish is perfect for a cosy family dinner or a special occasion. The combination of tender lamb, creamy rice, and tangy yogurt creates a comforting and flavourful meal that will satisfy everyone at the table.

Ingredients:

50 g salted butter

1 tbsp olive oil

700 g lamb shoulder diced

2 garlic cloves crushed

1 tsp fresh oregano chopped finely

100 ml water

30 g plain flour

300 g natural greek yoghurt

100 g long grain rice

2 eggs beaten

Whole nutmeg

Salt and pepper to season

Instructions:
  1. Preheat oven to 180°c/ 160°c fan / gas mark 4. Heat 20g of the butter and the oil in a pan. Brown the diced lamb.
  2. Once brown, add the crushed garlic clove, oregano and water. Simmer for 30 minutes until the lamb is tender.
  3. Add the rice and season to taste. In a separate small pan, melt the rest of the butter. Add the flour and whisk to create a roux. Once combined, remove from heat and add yoghurt. Whisk to combine. Add beaten egg and whisk again.
  4. Pour the sauce all over the lamb, distributing evenly. Bake in the oven for 20 minutes until brown on top. Grate over nutmeg and serve.
Notes:
  1. Reheating – If you are cooking for many people or have some leftovers and want to re-heat, you will need to re-heat thoroughly. Lamb needs to be heated until piping hot and above 70°c. It’s recommended to heat using a microwave for best results. Rice can be reheated however you need to be a bit more careful as it can contains a bacteria that is resistant to heat. Make sure that leftovers are cool before you store in the fridge within. It needs to also be reheated at around 17 degrees before serving.
  2. Storage – You should store leftovers in the fridge in a sealed container, preferably on the top shelf.
  3. Freezing – You can also freeze if you are cooking in advance and/or have some leftovers. Freeze in a tight-lidded container to avoid freezer burn on the food. Defrost thoroughly and follow re-heating guidelines above.

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