Rick Stein served up Tave kosi, an Albanian baked lamb dish with rice and yogurt dish on Rick Stein: From Venice to Istanbul.

Rick says: “Tavë 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’t predisposed to like it. Lamb with rice and yoghurt doesn’t immediately appeal, but it turned out to be very good indeed, the same sort of dish as moussaka.”

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.

The recipe is taken from Rick’s new book: Rick Stein: From Venice to Istanbul available at Amazon.