Tavë me Dhallë

Instructions

1. 1 Season the lamb pieces with salt and pepper. Melt 2 tablespoons of butter in a skillet over medium-high heat and brown the lamb on all sides for 8-10 minutes until deeply colored. Transfer to a greased baking dish.
2. 2 In the same skillet, cook the diced onion in the remaining butter for 5-6 minutes until softened. Scatter the onions over the lamb in the baking dish.
3. 3 Rinse the rice and spread it evenly over the lamb and onions. Pour 1 cup of hot water over everything, cover tightly with foil, and bake at 180°C (355°F) for 30 minutes until the rice begins to absorb the liquid.
4. 4 In a bowl, whisk together the buttermilk, beaten eggs, dried mint, and a pinch of salt until smooth and uniform. This tangy custard will set around the lamb and rice during the final baking.
5. 5 Remove the baking dish from the oven and pour the buttermilk mixture evenly over the partially cooked rice and lamb. The liquid should cover everything by about 1cm.
6. 6 Return to the oven uncovered and bake at 190°C (375°F) for 35-40 minutes until the top forms a golden-brown crust and the buttermilk custard has set. The center should be creamy but not liquid.
7. 7 Let the casserole rest for 10 minutes before serving. Cut into portions and serve each piece with some of the golden crust on top and the creamy lamb and rice beneath.