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Tavë kosi combines braised lamb, rice and a yogurt-and-egg topping. Cook the lamb until tender before assembling the bake, then check the rice as well as the temperature of the finished casserole.
Recipe summary
Estimated yield: 4–6 portions. Estimated prep: 20 minutes. Braising: approximately 30–60 minutes or longer, until the lamb is tender. Baking: 40–45 minutes. Rest: 10 minutes. Allow approximately 1 hour 40 minutes to 2 hours 15 minutes overall; the cut of lamb changes the timing.
Ingredients
- Lamb: 1.5 lbs (700g) shoulder or leg of lamb, cut into bite-sized pieces
- Rice: 1/3 cup, rinsed and drained
- Yogurt: 3 cups plain thick sheep or Greek yogurt
- Eggs: 3 large eggs
- Garlic: 4 cloves, minced
- Butter: 4 tablespoons, divided
- Flour: 2 tablespoons (whisked into the yogurt mixture to thicken it)
- Herbs & Spices: Fresh oregano, salt, and freshly cracked black pepper
Step-by-Step Instructions
Step 1: Braise the Lamb
Preheat your oven to 375°F (190°C). In a heavy-bottomed pot or skillet, melt 2 tablespoons of butter and brown the lamb pieces on all sides until golden. Season with salt and pepper, add enough water to keep the bottom of the pan moist, cover, and simmer gently until the lamb is tender. Start checking after about 30 minutes; shoulder may take longer. Add more water if the pan begins to dry.
Step 2: Prepare the Rice Base
In a buttered traditional earthenware or ceramic baking dish, spread the drained rice evenly across the bottom. Arrange the tender braised lamb pieces over the rice, pouring any remaining pan juices right over the top.
Step 3: Whisk the Yogurt and Egg Mixture
In a large mixing bowl, whisk together the thick yogurt, eggs, minced garlic, flour, and a pinch of salt until smooth and velvety. Gently pour this rich custard mixture over the lamb and rice until fully submerged.
Step 4: Bake to Golden Perfection
Dot the top with remaining pieces of butter and a sprinkle of dried or fresh oregano. Bake in the preheated oven for 40 to 45 minutes, until the top is golden, the rice is tender and the centre reaches 165°F (74°C). Check with a food thermometer; cover loosely if the top browns before the rice softens. Cooking time varies with the lamb, dish depth and oven.
Serving Suggestion
Let it rest for 10 minutes before serving warm with a side of crusty artisan bread and a crisp cucumber-tomato salad.
More Authentic Albanian Recipes
If you love this traditional dish, be sure to try our Authentic Albanian Byrek me Spinaq (Crispy Spinach & Feta Pie) for another classic family favorite!
Refrigerate perishable leftovers promptly in shallow containers, within 2 hours (1 hour in very hot weather), at 40°F (4°C) or below. See our food-safety guidance.
Use refrigerated portions within 24 hours because this dish contains rice; freeze promptly for longer storage.
For the rice in this dish, follow the UK Food Standards Agency guidance: cool quickly, ideally within 1 hour, refrigerate for no more than 24 hours and reheat only once. Freeze portions promptly if keeping them longer.
Updated 21 October 2026: clarified cooking, storage and serving instructions.
Cooking notes
Shoulder and leg need different braising times. Maintain a shallow layer of liquid while braising, checking and topping it up when needed; the lamb should be tender before it goes into the baking dish.
From Nana and our readers: Nana Dish shares recipes cooked by our Nana or tried and sent to us by readers. We edit the instructions for clarity. Suggested variations are not separate cooking tests. Meet Nana Dish.
