Baked Lamb and Yogurt

• 1½ lb (680 g) lamb
• 4 tablespoons (½ stick or 50 g) butter
• 2 tablespoons (30 ml) rice
• Salt
• Pepper
• 1 tablespoon flour
• 4 tablespoons (½ stick or 50 g) butter
• 2 lb (900 g) yogurt
• 5 eggs
• Salt
• Pepper

Ingredients for 4 servings (2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Cut meat into 4 serving pieces, and sprinkle each piece with salt and pepper. Bake in a moderately-heated oven with half the butter, basting the meat with its gravy now and then.

   Oven
2. 2

   When meat is half-baked, add rice. Remove the baking pan from the oven and leave it aside while you prepare the yogurt sauce.

   OvenStovetop
3. 3

   Sauté flour in butter until mixed thoroughly. Mix yogurt with salt, pepper and eggs until a uniform mixture is obtained, and finally stir in the flour-butter mix. Put the sauce mixture in the baking pan; stir it with the meat pieces.

4. 4

   Bake at 375°F (190°C) for about 45 minutes. Serve hot.

   Oven