LAMB AND RICE RECIPE RECIPES

Name: Albanian baked lamb with rice (Tavë kosi)
Prep time: 30 min
Cook time: 2 h
Yield: Serves 8
Cuisine: East European
Ingredients: 70g/2½oz butter; 1 tbsp olive oil; 1.2kg/2lb 12oz boned lamb shoulder, cut into 5cm/2in cubes; 4 garlic cloves, grated; 1 tsp dried oregano; 60g/2¼oz long-grain rice, rinsed; 50g/1¾oz plain flour; 600ml/20fl oz Greek-style yoghurt; 4 free-range eggs, beaten; freshly grated nutmeg, to finish; salt and freshly ground black pepper

ALBANIAN BAKED LAMB WITH RICE (TAVë KOSI) RECIPE - BBC FOOD

Albanian baked lamb with rice (Tavë kosi) recipe - BBC Food image

Tavë kosi is a national dish in Albania, but I only had it once, at a restaurant at the top of a mountain pass at Llogara. I wasn’t predisposed to like it. Lamb with rice and yoghurt doesn’t immediately appeal, but it turned out to be very good indeed, the same sort of dish as moussaka.

Provided by Rick Stein

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 8

Number Of Ingredients 11

Ingredients

70g/2½oz butter
1 tbsp olive oil
1.2kg/2lb 12oz boned lamb shoulder, cut into 5cm/2in cubes
4 garlic cloves, grated
1 tsp dried oregano
60g/2¼oz long-grain rice, rinsed
50g/1¾oz plain flour
600ml/20fl oz Greek-style yoghurt
4 free-range eggs, beaten
freshly grated nutmeg, to finish
salt and freshly ground black pepper

Steps:

Preheat the oven to 180C/160C Fan/Gas 4.
Heat 20g/¾oz of the butter and the olive oil in a large lidded pan over a high heat. Brown the lamb in batches.
Return all the lamb to the pan. Add the garlic, oregano and 200ml/7fl oz water. Bring to a simmer and cook, covered with a lid, for about 45–60 minutes until the lamb is tender.
Stir in the rice, and season with salt and pepper. Transfer to a 3 litre/5¼ pint earthenware or other ovenproof dish.
Melt the remaining butter in a small saucepan, add the flour and make a roux, cook for 2 minutes, then take off the heat. Add the yoghurt and mix well, then return to the heat and cook gently for a couple of minutes. Take off the heat, add the beaten eggs and season with salt and pepper.
Pour the sauce over the lamb and rice mixture, grate fresh nutmeg on top and bake for 40–45 minutes until starting to turn golden-brown.
Remove from the oven and allow to sit for 5 minutes before serving. Serve with a simple lettuce salad.

LAMB CURRY RECIPE - BBC FOOD

Lamb curry recipe - BBC Food image

James Martin's easy lamb curry is an aromatic mix of fresh ginger, spices and coconut milk. Use cheaper neck fillets and slow cook them to perfection.

Provided by James Martin

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 17

Ingredients

2 tbsp vegetable oil
900g/2lb lamb neck fillet, cut into 3cm/1in cubes
2 onions, roughly chopped
3 garlic cloves, peeled and crushed
2 green chillies, finely chopped
1 tbsp grated fresh ginger
1 tsp ground turmeric
1½ tbsp garam masala
1½ tbsp ground cumin
1 tbsp mild Kashmiri chilli powder
6 large tomatoes, roughly chopped
400ml/14fl oz coconut milk
600ml/1 pint chicken stock or lamb stock
250g/9oz baby spinach leaves
200g/7oz plain yoghurt
salt and freshly ground black pepper
steamed basmati rice, to serve

Steps:

Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.
Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden-brown and softened.
Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough chicken stock to just cover the lamb.
Heat the mixture until simmering, then partially cover and cook on a low heat for about one hour, or until the lamb is tender.
Skim off any excess fat from the surface of the sauce, then add the spinach. Cook for 1-2 minutes, until the spinach has wilted.
Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.
Serve onto warmed plates with steamed basmati rice alongside.

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Weigh the lamb and calculate the cooking time. Preheat the oven to 200°C, fan 180°C, gas mark 6.

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Calories 568 calories per serving

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ALBANIAN BAKED LAMB WITH RICE (TAVë KOSI) RECIPE - BBC FOOD

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Serve onto warmed plates with steamed basmati rice alongside.

See details

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See details

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Reviews 4.6
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Calories 283 calorie per serving

Grill or broil the chops for 3 to 4 minutes per side for medium rare.

See details

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Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

See details

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