Albanian Lamb Stew

Searching for lamb stew recipes, I happened on this Albanian stew recipe. It sounded strange, and, well, that's all I need to get curious and want to try something! It is in fact a strange recipe, from execution to the final product, but actually quite good, although it still needs work. I highly recommend pairing it with a crisp green salad - the textures of the rich mean, tart yoghurt custard and crunchy, fresh salad is surprisingly good.
The result of my alterations is excellent. The cooking time is greatly increased to tenderize the meat and create a lovely sauce.

1 pound lean lamb, cut into 3/4 inch cubes (boneless shoulder or leg of lamb can be used)

2 Tbsps. vegetable oil

2 cups chicken or other meat stock

2 eggs

1 cup plain yoghurt

1/4 tsp. salt

1. Brown lamb in hot oil in a large skillet. Cook in batches to properly brown the meat, and be sure to brown it on all sides. 
2. Add the stock and bring to a slow simmer. Stew the meat this way, covered, for 40 minutes. 
3. Preheat the oven to 375F (originally 350).
4. Remove the cover and turn up the heat to Medium-Low and let most of the liquid evaporate, so that you end up with, essentially, a reduction of the juices. It should be thick and unctuous, and about only a couple of tablespoons worth. 
5. Place meat in shallow, 1-quart casserole dish or individual ramekins.
6. Beat together eggs, yoghurt, and salt; and pour over the meat.
7. Bake in the preheated oven for about 40 minutes or until golden brown.