Method

• Start by preparing the lamb – melt 30g of the butter with the olive oil in a large frying pan. Fry the lamb in batches over a high heat until brown. Transfer the browned lamb into a large saucepan fitted with a lid.
• Add the Black Garlic Paste, crushed white garlic, dried oregano, salt, pepper and 250ml water.
• Bring to a simmer then cook, covered with a lid, over a low heat for 1 – 1 ½ hours or until the lamb is tender. Season to taste.
• Drain the lamb but reserve the cooking liquid. Stir in the rice.
• Transfer to an ovenproof dish casserole dish. Add 200ml of the reserved cooking liquid and stir well.
• Preheat the oven to 180C/160Cfan/Gas4.
• Melt the remaining 30g butter in a saucepan set over a medium heat. Add the flour and cook for 1 minute. Remove the saucepan from the heat. Add the yoghurt and a pinch of ground nutmeg, stir to combine. Return the saucepan to the heat and cook gently for 2 minutes.
• Remove the yoghurt from the heat to cool down a little. Taste for seasoning. Stir in the beaten eggs until well combined.
• Pour the yoghurt mixture over the lamb and rice mixture in the casserole dish. Smooth the surface.
• Bake in the oven for 40 minutes until the yoghurt topping is golden brown.
• Remove the casserole dish from the oven and allow to sit for 5 minutes before serving.