Season the meat slices with salt and pepper. Melt 1/3 of the butter in a pan, fry the meat on all sides, take it out of the pan and cut it into cubes.Put the meat cubes back into the pan. Add the chopped garlic, oregano, parsley and rice (washed briefly under running water) back into the pan.
Pour in the stock and let everything simmer for about 30 minutes.
In the meantime, preheat the oven to 180° C (160° C convection)/375° F.
Then put the lamb mixture into a greased casserole dish.
Add the remaining butter to the pan. Let it melt and then stir in the flour until it becomes a smooth roux. Take it off the heat and stir in the yoghurt after it has cooled for about 10 minutes. Put the pan back on the cooker and let it simmer for a few minutes.
In the meantime, whisk the eggs well together.Then take the pan off the heat, let the contents cool down a little and stir in the beaten eggs after a few minutes.
Pour the egg and yoghurt mixture evenly over the meat and rice mixture, shake briefly to distribute it better. Add several flakes of butter and some ground nutmeg on top.
Bake your Tavë Kosi in the preheated oven on the middle shelf for about 30 minutes. The surface should start to brown.
Take it out, let it cool briefly because it is very hot inside. Then serve it.
Notes
The yoghurt sauce rises towards the end and often over the top. Don't worry, it has to, the top will fall back in when you take it out.