Tavë Kosi (Baked Lamb With Yogurt) Recipe

• 2 lbs (900 g) boneless lamb shoulder, cut into 2-inch pieces
• 2 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup Arborio rice
• 1/2 tsp ground allspice
• 1/2 tsp ground black pepper
• 1 1/2 tsp kosher salt
• 1/2 tsp dried oregano
• 1/4 cup fresh dill, finely chopped
• 2 cups full-fat Greek yogurt
• 3 large eggs
• 1/2 cup whole milk
• 1/4 cup grated Parmigiano-Reggiano cheese
• Zest of 1 lemon
• 1 tbsp fresh mint, finely chopped
• Freshly ground black pepper, for garnish

Tavë Kosi Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the lamb shoulder pieces dry with paper towels and season them with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
3. Heat the olive oil and butter together in a large oven-safe skillet or Dutch oven over medium-high heat until the butter is melted and foaming.
4. Add the lamb pieces in batches, searing them on all sides until browned, about 6-8 minutes per batch. Transfer browned lamb to a plate and repeat with remaining pieces.
5. Reduce the heat to medium and add the chopped onion to the same skillet. Sauté for 4-5 minutes until the onion is soft and translucent, scraping up any browned bits from the bottom.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly.
8. Return the browned lamb to the skillet with the onions, garlic, and rice. Sprinkle in the allspice, dried oregano, and half of the chopped dill. Stir to combine.
9. Pour in 1 cup of water, bring to a simmer, cover, and cook for 15 minutes until the rice is partially cooked and most of the liquid is absorbed.
10. In a large mixing bowl, whisk together the Greek yogurt, eggs, whole milk, Parmigiano-Reggiano, lemon zest, remaining 1/2 teaspoon kosher salt, and remaining black pepper until smooth.
11. Stir in the remaining chopped dill and the fresh mint into the yogurt mixture.
12. Remove the skillet from the heat and let it cool for 5 minutes. Gently fold the yogurt mixture into the lamb and rice, stirring until everything is evenly coated.
13. Transfer the mixture to a large baking dish if not already using an oven-safe skillet. Smooth the top with a spatula.
14. Bake uncovered in the preheated oven for 40-45 minutes, or until the top is golden brown and the yogurt custard is set.
15. Remove the dish from the oven and let it cool for at least 15 minutes before serving to allow the custard to firm up.
16. Garnish with freshly ground black pepper and extra chopped dill or mint if desired before serving.