Tavë Kosi Baked Lamb and Yogurt

1. In a large lidded pan, melt the butter and olive oil together, then add the diced lamb and brown over medium heat, about 5 minutes.
2. Add the garlic, oregano and 300ml water, and season with salt and pepper. Mix well, cover, and simmer for 50 minutes, stirring a couple of times so the lamb doesn't catch.
3. The juices should have almost all cooked away, so add another 150ml water along with the rice. Mix, bring to the boil, cover, and leave for just 10 minutes. Check at around 8 minutes; you want the liquid gone and only a moist, oily coating left over the lamb and rice.
4. Tip the lamb and rice into a casserole dish, covering the base with at least 2 inches spare above for the yogurt, or divide between four ceramic bowls.
5. For the roux, melt the butter in a small saucepan over medium heat, then add two tablespoons of flour and stir without stopping for two minutes (add a little more flour if needed). It should sit between thick and runny, and the colour will deepen slightly. Pour into a bowl and set aside.
6. For the topping, put the yogurt and eggs in a mixing bowl and season with salt and pepper. Mix, then add the roux and keep mixing fast for a minute until fully combined.
7. Pour the yogurt mixture over the baked lamb and rice and sprinkle over a little oregano.
8. Place on the bottom shelf of the oven at 180°C for 35 minutes, then move to the middle for a further 10 minutes. It's ready when the yogurt has risen high and a golden crust has formed.
9. Let it cool for 5 to 10 minutes before serving.

Tips from the ZestyPlate Kitchen

• Brown the lamb properly at the start. That colour is the foundation of the whole dish.
• Cook the roux until smooth before it meets the yogurt. It's what stops the topping from curdling.
• Beat the roux into the yogurt and eggs quickly and thoroughly so there are no lumps.
• Pull it from the oven once the top has puffed up and turned golden, then let it rest before you cut in.