Elbasan Tava | Balkan Baked Lamb with Yogurt

Cut the lamb into bite-sized cubes of about 3-4 cm, then pat them thoroughly dry with paper towels. Heat the extra virgin olive oil in a heavy-bottomed skillet or cast-iron pot, then sear the meat cubes over high heat for 5-6 minutes until nicely browned all over.

Season with half a teaspoon of salt, ground black pepper, and dried oregano. Add the finely minced garlic and sauté for another minute to release the aromas. Pour in about 300 ml of water, cover, and simmer over low heat for 45-50 minutes until the meat is tender. Set the meat and the remaining cooking juices aside.

Preheat the oven to 180 °C (conventional heat). Spread the rinsed rice evenly across the bottom of a medium-sized baking dish or roasting pan, arrange the braised tender lamb cubes on top, and pour over the spiced braising liquid.