Tave Kosi

Ingredients

• 1 kg boneless lamb shoulder, cut into 4 cm pieces
• 60 g butter
• 3 garlic cloves, finely chopped
• 1 tbsp dried oregano
• 150 g medium-grain rice
• 300 ml lamb or chicken stock
• 700 g thick natural yogurt
• 4 large eggs
• 40 g plain flour
• Salt and black pepper

Before you cook

• Cut the lamb into 4 cm pieces and season them with salt and pepper
• Finely chop the garlic
• Bring the yogurt and eggs to room temperature so the custard does not split
• Rinse the rice

Steps

1. Heat the oven to 190 degrees Celsius.
2. Melt 20 grams of the butter in a large frying pan over high heat.
3. Brown the lamb in two batches for 6 minutes each, turning the pieces until they are coloured on all sides.
4. Transfer the lamb to a deep ovenproof dish about 28 centimetres across.
5. Lower the heat under the pan and add another 20 grams of butter.
6. Cook the garlic for 1 minute until fragrant, then stir in the oregano.
7. Pour the stock into the pan and scrape up everything stuck to the base.
8. Pour this over the lamb in the dish.
9. Cover the dish tightly with foil and bake for 50 minutes until the lamb is tender.
10. Take out the dish and stir the rinsed rice into the juices around the meat.
11. Cover again and return it to the oven for 20 minutes until the rice has absorbed most of the liquid.
12. Melt the remaining 20 grams of butter in a small pan over medium-low heat.
13. Whisk in the flour and cook for 2 minutes to a pale smooth paste.
14. Take the pan off the heat and let the roux cool for 5 minutes.
15. Beat the eggs in a large bowl until pale and foamy.
16. Whisk the yogurt into the eggs until completely smooth.
17. Whisk the cooled roux into the yogurt mixture along with a teaspoon of salt and a good grind of pepper.
18. Take the foil off the dish and pour the yogurt custard evenly over the lamb and rice.
19. Bake uncovered for 35 to 40 minutes until the top is puffed, deep golden and set with only the faintest wobble at the centre.
20. Rest the dish for 15 minutes so the custard firms before you cut into it.