Ingredients

Step by step

1. Untie the lamb shoulder, trim any excess fat, then cut into 4-5cm chunks and season. Heat the oil in a large saucepan or flameproof casserole over a high heat. Sear the lamb chunks in two batches, until browned all over, removing to a plate as you go.

2. Reduce the heat to low, then add the butter, onions, salt, garlic and dried oregano. Stir to combine, then cook for
   10-12 minutes until softened. Return the lamb and any resting juices to the pan, then pour over 500ml water. Bring to a simmer, then cover and cook gently for 1 hour 30 minutes until the lamb is tender. Meanwhile, soak the rice in a bowl of cold water.

3. For the topping, melt the butter in a pan, then stir in the flour. Cook out for 2-3 minutes, stirring. Remove from the heat, whisk in the milk, then gradually whisk in the yogurt, until thick. Return to a low heat for 2-3 minutes, stirring. Remove from the heat and gradually whisk in the beaten eggs until smooth. Season well with salt and black pepper.

4. Preheat the oven to 180°C, 160°C, gas 4. Drain and rinse the rice. Set a sieve over a measuring jug and use a ladle
   to scoop out 200ml of liquid from the lamb mixture (return any onions to the lamb and reserve the stock to use in another dish). Transfer the lamb to a baking dish (about 28cm x 20cm x 6cm) and stir in the rice. Swiftly and evenly pour the yogurt topping over the lamb and rice to cover (don’t worry if it looks messy – the yogurt layer will
   rise to the top in the oven). Generously grate over some nutmeg, then put on a baking tray. Bake for 45-50 minutes until the topping is puffed and golden. Let stand for 10 minutes, then scatter with the fresh oregano. Serve with a green salad on the side.