THE MOROCCAN TAVË KOSI
(Our Play on Albanian Lamb & Yogurt with Cumin)
Ingredients: 600g Lamb shoulder (cubed), 2 Red onions (pureed), 2 cloves Garlic, 50g Butter, 1 tbsp Cumin seeds, 1 tsp Smoked paprika, 0.5 tsp Cinnamon, 500g Greek Yogurt, 3 Eggs, 1 tbsp Flour...
Ingredients
- 600g Lamb shoulder (cubed)
- 2 Red onions (pureed)
- 2 cloves Garlic
- 50g Butter
- 1 tbsp Cumin seeds
- 1 tsp Smoked paprika
- 0.5 tsp Cinnamon
- 500g Greek Yogurt
- 3 Eggs
- 1 tbsp Flour
- 100ml Lamb stock
Cooking Method
- The Scorch Sear the lamb cubes in butter on maximum heat until rock-hard charred; remove.
- The Architect Fry onion puree and garlic in the fat until sweet and golden.
- The Bloom Add spices with a 30ml splash of stock; the steam will release the woody cumin perfume.
- The Swell Return lamb; add remaining stock. Simmer covered for 20 minutes.
- The Silk Merge Whisk yogurt, eggs, and flour; pour over the lamb in a baking dish.
- The Marriage Roast at 200°C for 20 minutes until the yogurt cloud is puffed and charred.
- The Final Flourish Top with raw fresh mint matchsticks and a rain of raw black pepper.
