Tave Elbanasi
(Boiled Lamb with Yoghurt) Recipe

Origin: Albania Period: Traditional

Ingredients:

1.5kg lamb (leg or shoulder)
50g butter
2 tbsp rice
1l yoghurt
5 eggs, beaten
1 tbsp plain flour
salt and black pepper, to taste

Tave Elbanasi
(Boiled Lamb with Yoghurt) Preparation:

Method:

Cut the meat into 4 equal serving pieces (de-bone if necesary). Season liberally with salt and black pepper then place in a large pan and cover with water. Bring to a boil, reduce to a simmer and cook for 45 minutes. After this time, remove the lamb and set aside (use the stock to cook your rice).

Meanwhile add the yoghurt to a bowl and season with salt and black pepper. Whisk in the eggs and beat until smooth then set aside.

Place a roasting tin on the hob over low heat then add the butter and melt. Stir-in the flour and rice and whisk until smooth then cook, stirring constantly, until golden brown. Add the yoghurt mixture and stir until smooth then return the meat pieces to the pan. Increase the oven temperature to 190°C and bake for 45 minutes.

Serve with rice and accompany with the yoghurt sauce.

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