Tave Kosi (Albanian Baked Lamb and Rice with Yoghurt)
Tender lamb and rice baked under a golden, tangy yoghurt and egg custard, a national dish of Albania.
- Time2 hr 15
- LevelMedium
- Costabout £2.75 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 709kcal
- 27.9gcarbs
- 6.5gof which sugars
- 47.6gfat
- 22.2gsaturates
- 41.7gprotein
- 0.5gfibre
- 2.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Heat the oil and half the butter in a large ovenproof pan or casserole. Brown the lamb in batches for 5 to 6 minutes, until golden on all sides.
- 2
Return all the lamb to the pan. Add the garlic, oregano and 0.5 tsp of the salt and pour in the hot water. Cover and simmer gently for 1 hour, until the lamb is tender.
60 min - 3
Stir in the rice, then simmer, covered, for 12 minutes, until the rice has soaked up most of the liquid. Tip into a 2 litre baking dish and spread level.
12 min - 4
Whisk the yoghurt, eggs, cornflour, pepper and remaining salt until smooth. Pour evenly over the lamb and rice.
- 5
Dot the top with the remaining butter. Bake for 30 to 35 minutes until set, puffed and golden brown with a few dark spots.
35 min - 6
Leave to stand for 10 minutes, then serve in squares with a simple tomato salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
