Lamb Baked in Yogurt | Tava Elbasani

 

 

Serves 4-6

Although this dish is simple, the tender lamb and tangy yogurt are very satisfying on a cold winter’s day.  Use Hungarian Paprika to give the dish mild heat.

Ingredients:

3 lbs lamb, cut into 10 pieces
2 cups cooking water from lamb
2 Tbsp butter
2 Tbsp flour
4 eggs
3 cups greek yogurt
1 tbsp white rice
1 tsp red pepper (paprika)
salt

Method:

1. In a large pot over medium-high heat, sear the lamb on all sides. Do not crowd. You may have to sear just a few pieces at a time.

Properly seared meat develops good flavor.

2. Add all pieces back into the pot and cover with water. Add a generous amount of salt and simmer for 1 hour.

3. Meanwhile, melt butter in a small skillet over medium heat. Add flour and stir until they blend and cook together. When the mixture thickens and begins to turn the color of light peanut butter, begin adding the water. Heat until thick, stirring constantly. You are essentially making gravy.  Let cool.

4. Preheat the oven to 350F.

NOTE: I originally cooked this at 400F and the yogurt mixture was way overdone. The yogurt needs gentle heat.

5. In a large bowl, whisk together eggs, yogurt, rice, pepper, and gravy. You may add more salt, to taste.

6. Lay lamb pieces out in a casserole dish. Pour yogurt mixture around the lamb. Bake for approximately 45 minutes. Serve immediately.

Recipe adapted from the video “A Taste From the Melting Pot”
Tava Elbasani (Lamb Baked in Yogurt)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Although this dish is simple, the tender lamb and tangy yogurt are very satisfying on a cold winter's day. Use Hungarian Paprika to give the dish mild heat.
Servings Prep Time
4-6 people 15 minutes
Cook Time
2 hours
Servings Prep Time
4-6 people 15 minutes
Cook Time
2 hours
Tava Elbasani (Lamb Baked in Yogurt)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Although this dish is simple, the tender lamb and tangy yogurt are very satisfying on a cold winter's day. Use Hungarian Paprika to give the dish mild heat.
Servings Prep Time
4-6 people 15 minutes
Cook Time
2 hours
Servings Prep Time
4-6 people 15 minutes
Cook Time
2 hours
Ingredients
  • 3 lbs lamb , cut into 10 pieces
  • 2 cups cooking water (from lamb)
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 4 eggs
  • 3 cups Greek yogurt
  • 1 Tbsp white rice
  • 1 tsp paprika
  • salt
Servings: people
Units:
Instructions
  1. In a large pot over medium-high heat, sear the lamb on all sides. Do not crowd. You may have to sear just a few pieces at a time.
  2. Add all pieces back into the pot and cover with water. Add a generous amount of salt and simmer for 1 hour.
  3. Meanwhile, melt butter in a small skillet over medium heat. Add flour and stir until they blend and cook together. When the mixture thickens and begins to turn the color of light peanut butter, begin adding the water. Heat until thick, stirring constantly. you are essentially making gravy. Let cool.
  4. Preheat the oven to 350F. NOTE: I originally cooked this at 400F and the yogurt mixture was way overdone. The yogurt needs gentle heat.
  5. In a large bowl, whisk together eggs, yogurt, rice, pepper, and gravy. You may add more salt, to taste.
  6. Lay lamb pieces out in a casserole dish. Pour yogurt mixture around the lamb. Bake for approximately 45 minutes.
  7. Serve immediately.

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