Hearty Albanian Lamb and Leek Skillet (Tavë Kosi me Mish Qengji)

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

Add the 1 pound of lamb cubes to the skillet and brown on all sides for 5-7 minutes. Remove the lamb and set aside.

Add the 2 large sliced leeks to the same skillet and cook over medium heat for 8-10 minutes, until softened. Return the lamb to the skillet.

In a medium bowl, whisk together the 2 cups of plain whole milk yogurt, 1/4 cup of all-purpose flour, 1 large egg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth.

Pour the yogurt mixture over the lamb and leeks in the skillet, ensuring everything is evenly coated.

Bake in a preheated oven at 375°F/190°C for 45-50 minutes, or until the top is golden brown and the sauce is set and bubbly.

Let the skillet rest for 5 minutes before serving.