Tave Kosi

Preheat the oven to 180°C/350°F. Season the lamb cubes generously on all sides with salt, freshly ground black pepper, and dried oregano. In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat until it foams and begins to turn golden. Sear the lamb in batches without crowding, cooking 3-4 minutes per side until a deep brown crust forms on all surfaces. Remove the browned lamb and set aside on a plate.

In the same pan with the lamb drippings, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant but not browned. Add the rice and stir to coat in the buttery garlic mixture, toasting the grains for about 1 minute until they become slightly translucent. Spread the rice evenly across the bottom of a deep 9x13-inch baking dish and arrange the seared lamb cubes on top in a single layer.

In a large mixing bowl, whisk the yogurt until smooth and creamy. Add the eggs one at a time, whisking vigorously after each addition to fully incorporate. Sift in the flour and add the nutmeg, 1/2 teaspoon of salt, and a pinch of pepper. Continue whisking until the mixture is completely smooth with no lumps — this yogurt custard is the signature element of tave kosi and must be silky.

Pour the yogurt-egg custard evenly over the lamb and rice in the baking dish. The liquid should nearly cover the meat. Gently shake the dish to distribute the custard into all gaps and around the lamb pieces. Do not stir — you want distinct layers of meat and custard that will bake into a unified, golden-topped dish.

Place the baking dish in the center of the preheated oven and bake uncovered for 60-70 minutes. The dish is ready when the top has puffed up slightly and turned a beautiful golden brown color, the edges are bubbling vigorously, and a knife inserted into the center reveals that the custard has set firmly around the tender lamb. The rice should be fully cooked and creamy.

Remove from the oven and allow the tave kosi to rest for at least 15 minutes before serving. This resting period lets the custard firm up further and makes for cleaner portions. Garnish with fresh oregano sprigs and serve directly from the baking dish, scooping through all the layers to give each guest lamb, custard, and rice. Accompany with a simple green salad and crusty bread.