Tavë Elbasani

Instructions

1. 1 Season the lamb pieces with salt, pepper, and oregano. Melt 2 tablespoons of butter in a heavy skillet over medium-high heat and sear the lamb on all sides for 8-10 minutes until well browned. Transfer to a clay baking dish or oven-safe dish.
2. 2 In the same skillet, add the remaining butter and minced garlic. Cook for 30 seconds, then pour in 1 cup of water to deglaze the pan. Simmer for 2 minutes, scraping up the browned bits, then pour this liquid over the lamb.
3. 3 Cover the baking dish with foil and bake at 180°C (355°F) for 40 minutes until the lamb is tender and nearly falling apart. Remove from oven and drain off most of the cooking liquid, reserving it.
4. 4 In a bowl, whisk together the yogurt, egg yolks, and flour until completely smooth with no lumps. Gradually whisk in 1/2 cup of the reserved warm cooking liquid to temper the mixture and prevent curdling.
5. 5 Pour the yogurt-egg mixture evenly over the lamb pieces in the baking dish, making sure all the meat is covered. The sauce should come about three-quarters up the sides of the lamb.
6. 6 Return to the oven at 190°C (375°F) and bake uncovered for 20-25 minutes until the yogurt custard is set and the top has developed an appealing golden-brown color with some darker spots.
7. 7 Remove from the oven and let rest for 5-10 minutes before serving. The custard will continue to set as it cools slightly. Garnish with fresh dill and serve directly from the baking dish with rice or bread on the side.