Description
Albanian Tavë Kosi is a traditional, comforting baked dish featuring tender lamb shoulder cooked in a creamy, tangy yogurt and egg mixture. This savory casserole is perfect for a hearty family meal, combining slow-browned lamb with a lightly set yogurt custard topping that is golden and rich in flavor.
Ingredients
Scale
Meat and Aromatics
- 1.5 pounds lamb shoulder or leg, cut into chunks
- 3 cloves garlic, minced
- 2 tablespoons butter
Dairy and Egg Mixture
- 2 cups plain full-fat yogurt
- 3 large eggs
- 1 tablespoon all-purpose flour
Seasonings and Optional
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ cup rice (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter to prevent sticking and add flavor.
- Mix Yogurt Base: In a bowl, whisk together the plain full-fat yogurt, eggs, and all-purpose flour until the mixture is smooth. Season this yogurt custard with salt and black pepper to taste.
- Brown the Lamb: In a large skillet over medium heat, melt the butter. Add the lamb chunks and minced garlic, cooking until the meat is browned on all sides to enhance flavor and seal in juices. If using rice, stir it in now and cook together for an additional 2 minutes to combine flavors.
- Combine in Baking Dish: Transfer the browned lamb and any pan juices to the prepared baking dish. Pour the yogurt mixture evenly over the lamb to create a creamy topping.
- Bake the Dish: Place the baking dish uncovered in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and the yogurt custard is set.
- Rest and Serve: Remove from the oven and let the dish rest for 10 to 15 minutes. This allows the flavors to meld and makes slicing easier before serving.
Notes
- Using full-fat yogurt is important to achieve a creamy, rich texture in the custard topping.
- The optional rice adds a heartier base but can be omitted for a lighter dish.
- Browning the lamb properly ensures deep flavor and tender meat.
- Allowing the dish to rest after baking improves texture and flavor concentration.
- This dish is best served warm with a simple salad or crusty bread.
