Żurek
70 min · 795 kcal · Snacks · Eastern European
Eastern European
Tavë Kosi
Albania's national dish: chunks of lamb slow-baked under a tangy, souffle-like blanket of yoghurt and egg, with a little rice to drink up the juices. Golden and puffed on top, soft and savoury underneath.
Method
- Pat 150 g of lamb shoulder dry and season all over with salt and plenty of black pepper. Rub in 1 crushed garlic clove and 0.5 tsp of dried oregano and leave at room temperature for 15 minutes while the oven heats to 180C.
- Melt 12 g of butter in a small ovenproof dish or heavy pan (about 15 cm) over medium-high heat. Add the lamb in a single layer and brown for 6-8 minutes, turning the pieces so every side takes a deep colour; do not crowd them or they will steam.
- Pour in 60 ml of lamb stock, scraping the browned bits off the base, cover the dish with a lid or foil and bake at 180C for 40 minutes, until the meat is tender enough to give under a fork and a little buttery juice sits in the bottom.
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540kcal
48gprotein
32gcarbs
24gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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