Tavë Kosi — Albanian Baked Lamb with Tangy Yogurt Custard

⏱ 110 min · Serves 6

Albania's national dish: tender oregano-scented lamb tucked under a billowing, savoury yogurt-and-egg custard that bakes into something between a soufflé and a bread sauce. Sharp, creamy, deeply comforting — serve straight from the dish with bread and a tomato salad.

Per serving: 690 kcal · 48.0g protein · 21.0g carbs · 45.0g fat

Ingredients

• 1 kg lamb shoulder, cut into 4cm chunks (bone-in pieces are fine)
• 3 tbsp olive oil
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 2 tsp dried oregano
• 4 garlic cloves, finely chopped
• 150 ml water or light chicken stock
• 60 g butter
• 50 g plain flour
• 1 kg full-fat Greek yogurt (about 1 litre)
• 4 large eggs
• 1/2 tsp freshly grated nutmeg
• 1 tsp salt for the custard
• Handful of short-grain rice (50 g), optional, for body
• Crusty bread and tomato-cucumber salad, to serve

Method

1. Heat the oven to 200C/180C fan. Toss the lamb with the olive oil, 1 tsp salt, pepper, oregano and garlic in a roasting tin or wide ovenproof dish.
2. Roast uncovered for 25 minutes until browned, then pour in the water/stock, cover tightly with foil and roast a further 35–40 minutes until the lamb is tender. Reduce oven to 180C/160C fan.
3. If using rice, simmer it in the lamb juices for the last 10 minutes, or boil separately until just tender and drain.
4. Make the roux: melt the butter in a saucepan, whisk in the flour and cook over medium heat for 2 minutes until sandy and pale — do not brown. Cool for 5 minutes.
5. In a large bowl, whisk the yogurt with the eggs, nutmeg and 1 tsp salt until smooth and pourable. Whisk in the warm roux a spoonful at a time until fully combined and silky.
6. Arrange the lamb (and rice, if using) evenly in a deep baking dish, leaving the pan juices in with it but pouring off any excess fat.
7. Pour the yogurt mixture over the lamb so it covers everything by about 2cm. Give the dish a gentle shake to settle it.
8. Bake for 40–45 minutes until puffed, set with a slight wobble at the centre, and golden-bronzed on top.
9. Rest for 15 minutes — it will settle into a spoonable custard. Serve warm with bread and a sharp tomato salad.