Page 44 - JSSI Holiday Cookbook

Main Courses: Beef, Pork and Lamb

Albanian Baked Yogurt with Lamb (Tave Elbasani)Albanian Baked Yogurt with Lamb (Tave Elbasani)Albanian Baked Yogurt with Lamb (Tave Elbasani)Albanian Baked Yogurt with Lamb (Tave Elbasani)
Ernest Nasto
3 lbs lamb, cut into 10 pieces3 lbs lamb, cut into 10 pieces3 lbs lamb, cut into 10 pieces3 lbs lamb, cut into 10 pieces

2 cups cooking water from lamb2 cups cooking water from lamb2 cups cooking water from lamb2 cups cooking water from lamb
2 tbsp butter2 tbsp butter2 tbsp butter2 tbsp butter

2 tbsp flour2 tbsp flour2 tbsp flour2 tbsp flour
4 eggs4 eggs4 eggs4 eggs

3 cups Greek (or Bulgarian) yogurt3 cups Greek (or Bulgarian) yogurt3 cups Greek (or Bulgarian) yogurt3 cups Greek (or Bulgarian) yogurt
1 tbsp white rice1 tbsp white rice1 tbsp white rice1 tbsp white rice

1 tsp red pepper (paprika)1 tsp red pepper (paprika)1 tsp red pepper (paprika)1 tsp red pepper (paprika)
SaltSaltSaltSalt

1. In a large pot sear the lamb on all sides over medium­high heat,
making sure to not crowd. You may have to sear just a few pieces
at a time.

a
generous amount of salt and simmer for 1 hour.

heat.
the
mixture thickens and begins to turn the color of light peanut butter,
(you
are essentially making gravy). Let cool.

4. Preheat the oven to 350F.

and
gravy. You may add more salt, to taste.

mixture
around the lamb. Bake for approximately 45 minutes.

7. Serve immediately, don't forget to take pictures & post on FB.

Number of Servings: 4-6

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