{"id":30043,"date":"2015-08-21T20:40:58","date_gmt":"2015-08-21T19:40:58","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=30043"},"modified":"2015-08-21T22:35:53","modified_gmt":"2015-08-21T21:35:53","slug":"rick-stein-albanian-baked-lamb-with-rice-and-yogurt-recipe-on-rick-stein-from-venice-to-istanbul","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/30043\/rick-stein-albanian-baked-lamb-with-rice-and-yogurt-recipe-on-rick-stein-from-venice-to-istanbul\/","title":{"rendered":"Rick Stein Albanian baked lamb with rice and yogurt recipe on Rick Stein: From Venice to Istanbul"},"content":{"rendered":"

Rick Stein served up Tave kosi, an Albanian baked lamb dish with rice and yogurt dish on Rick Stein: From Venice to Istanbul<\/a>\"\".<\/p>\n

Rick says: “Tav\u00eb kosi is a national dish in Albania, but I only had it once, at a restaurant at the top of a mountain pass at Llogara. I wasn\u2019t predisposed to like it. Lamb with rice and yoghurt doesn\u2019t immediately appeal, but it turned out to be very good indeed, the same sort of dish as moussaka.”<\/p>\n

The ingredients are: 70g butter, 1 tbsp olive oil, 1.2kg boned lamb shoulder, cut into 5cm cubes, 4 garlic cloves, grated, 1 tsp dried oregano, 60g long-grain rice, rinsed, 50g plain flour, 600ml Greek-style yoghurt, 4 free-range eggs, beaten, freshly grated nutmeg, to finish and salt and freshly ground black pepper. <\/p>\n

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