👨‍🍳 Instructions

1. 1

   Preheat oven to 180°C (160°C fan/350°F).

   💡 Tip: Ensure oven is fully preheated before baking.
2. 2

   In a large oven-safe pot or Dutch oven, melt 30g of butter with olive oil over medium-high heat.

3. 3

   Season the lamb cubes with salt and pepper. Add to the pot and brown on all sides. This should take about 10-12 minutes.

   💡 Tip: Do not overcrowd the pot; brown the lamb in batches if necessary.
4. 4

   Add the minced garlic and dried oregano to the pot with the lamb. Stir and cook for 1 minute until fragrant.

5. 5

   Stir in the rinsed rice and 1/2 cup of water. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the rice is almost tender.

   💡 Tip: Ensure the rice is not fully cooked at this stage.
6. 6

   Transfer the lamb and rice mixture to a 9x13 inch baking dish. Set aside.

   💡 Tip: Ensure the baking dish is oven-safe.
7. 7

   In a small saucepan, melt the remaining 30g of butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly, to create a roux.

   💡 Tip: Cook the roux until it is lightly golden.
8. 8

   Remove the roux from the heat and gradually whisk in the plain yogurt until smooth. Whisk in the eggs and freshly grated nutmeg. Season with salt and pepper to taste.

   💡 Tip: Whisking gradually prevents lumps.
9. 9

   Pour the yogurt mixture evenly over the lamb and rice in the baking dish.

   💡 Tip: Ensure the entire surface is covered.
10. 10

    Bake for 45-60 minutes, or until the top is golden brown and puffed, and the lamb is tender.

    💡 Tip: The custard should be set and slightly jiggly in the center.
11. 11

    Let the Tavë Kosi rest for 10-15 minutes before serving.