Ingredients
One kilogram of lamb (cut into portions); 4 tbsp of long grain rice; 50g of butter; 4 tbsp of plain flour; 2 eggs; 1 litre yogurt; salt, pepper and garlic to taste.
Preparation and Cooking
- In a pan, brown the lamb pieces in butter, then place them in a clay pot.
- In the same pan, add the rice and equal amount of water to cook until tender, then distribute the rice over the lamb in the clay pot.
- For the sauce, beat the yogurt, eggs, flour, garlic, salt, and pepper together until smooth, then pour over the lamb and rice.
- Bake in the wood-fired oven for about 1-2 hours at 170-180oC, until the dish is golden brown on top and the lamb is tender.
- This dish is typically served with a fresh salad and some crusty bread.
