One Pot Tavë Kosi - Easy Baked Lamb & Rice Recipe

Get ready to discover your new favorite one pot recipe! Tavë Kosi, a truly special dish from Albania, is a cozy, hearty baked lamb and rice casserole crowned with a creamy, tangy yogurt-egg custard. It’s the kind of meal that wraps you in a warm hug, making it perfect for a comforting dinner. This version is simplified for a weeknight-friendly, mostly hands-off bake, ensuring you get all that incredible traditional flavor without the fuss. We've designed this recipe to be an easy to make recipe that minimizes cleanup, boasts healthy qualities, and utilizes quick cooking techniques, proving that delicious, authentic meals can also fit into your busy life. Say goodbye to piles of dishes and hello to a satisfying lamb and rice masterpiece!

Ingredients

• For the Lamb & Rice Base:
• 2 tbsp (30ml) olive oil or unsalted butter
• 2 lbs (900g) boneless lamb shoulder or leg, trimmed of excess fat and cut into 1-inch (2.5cm) cubes
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp salt, or to taste
• ¼ tsp black pepper, or to taste
• 4 cups (960ml) chicken or beef broth (or water)
• 1 ½ cups (300g) long-grain white rice (like Basmati), rinsed thoroughly and drained
• For the Yogurt Custard Topping:
• 4 tbsp (56g) unsalted butter
• 4 tbsp (30g) all-purpose flour
• 2 cups (480ml) plain whole-milk yogurt (or plain Greek yogurt), at room temperature
• 3 large eggs, at room temperature, lightly beaten
• Pinch of nutmeg (optional)
• Extra salt and pepper to taste

Directions

1. Prep the Lamb and Rice Trim any excess fat from your lamb and cut it into roughly 1-inch (2.5cm) cubes. Pat the lamb dry with paper towels – this helps it brown better! Season the lamb cubes generously with salt and pepper. Next, rinse your rice under cold running water until the water runs clear; this prevents it from getting gummy. Drain it well and set aside.
2. Brown the Lamb Heat the olive oil or butter in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the lamb cubes in a single layer, working in batches if necessary to avoid overcrowding the pot. Brown the lamb on all sides until nicely colored, about 3-4 minutes per batch. Don't cook it through, just get a good sear. Remove the browned lamb to a plate and set aside. If there's a lot of excess fat in the pot, you can skim some off, but leave enough for flavor.
3. Simmer Lamb with Rice Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and dried oregano, cooking for another minute until fragrant. Return the browned lamb to the pot. Pour in the broth (or water), scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer, then reduce heat to low, cover, and cook for about 45-60 minutes, or until the lamb is mostly tender.
4. Now, stir in the rinsed and drained rice. Bring it back to a gentle simmer, then cover again and cook for another 15-20 minutes, or until the rice is just starting to soften and most of the liquid has been absorbed. The rice shouldn't be fully cooked yet; it will finish baking in the oven. You'll see tiny dimples on the surface where the liquid has absorbed.
5. Transfer to Baking Dish Preheat your oven to 350°F (175°C). Carefully transfer the lamb and rice mixture from the pot into a 9x13-inch (or similar) oven-safe baking dish, spreading it evenly. If your Dutch oven is oven-safe, you can skip transferring and just use the pot itself! Leave about an inch of space at the top of the dish for the yogurt custard layer.
6. Make the Roux (Quick & Fool-Proof) In a small saucepan or a cleaned pot, melt the butter over medium heat. Once melted, whisk in the flour. Cook, whisking constantly, for 1-2 minutes until it forms a foamy, pale paste. Do not let it brown. This quick roux will thicken our custard.
7. Whisk in Yogurt and Eggs In a separate mixing bowl, lightly whisk the eggs. Slowly drizzle the warm roux into the beaten eggs while continuously whisking; this is called tempering and prevents the eggs from scrambling. Once combined, whisk in the room-temperature yogurt until the mixture is completely smooth and pourable, like a thick batter. Season with a pinch of salt and pepper, and the optional nutmeg.
8. Assemble and Bake Pour the smooth yogurt mixture evenly over the lamb and rice in the baking dish. You can gently tilt the dish to ensure it covers everything. If desired, sprinkle a tiny bit of extra oregano or nutmeg on top.
9. Bake for 45-60 minutes, or until the top is beautifully puffed, deeply golden brown, and the edges are set. The center should still have a slight wobble when gently shaken, indicating it's creamy but cooked through. For food safety, the internal temperature of the lamb and eggs should reach 160°F (71°C) when checked with a meat thermometer.
10. Rest & Serve Once out of the oven, let your Tavë Kosi rest for 5-10 minutes. This allows the creamy custard topping to set fully, making it easier to scoop or cut into clean servings. Serve warm, perhaps with a squeeze of fresh lemon, and enjoy this delightful easy dinner recipe!