Lamb Haneeth. Our group of international collaborators is in Yemen this month. My entry into #tasteofyemen is Lamb Haneeth.
Yemen is a country located at the southern end of the Arabian Peninsula in Western Asia. Yemeni food uses lots of aromatic spices, fresh ingredients, and slow-cooking techniques, creating hearty and flavorful dishes.
Lamb Haneeth is a traditional Yemeni dish that originates from the Hadhramaut region of Yemen. It is a slow-cooked, spiced lamb dish. The lamb is incredibly tender and flavorful. It is a signature dish of Yemeni cuisine.
Lamb Haneeth Spices
Haneeth is typically prepared by marinating lamb in a mixture of spices. Some examples are cardamom, cinnamon, cloves, cumin, and turmeric.
The lamb is then cooked slowly in an underground oven (known as a “tandoor”) or a tightly sealed pot. The cooking process ensures the meat remains moist and absorbs all the aromatic spices. You serve it with Saffron rice. The rice is often seasoned with saffron.
The dish has spread beyond Yemen because of its popularity. It is often featured in Middle Eastern and Arabian Peninsula cuisine. Its origin reflects the Yemeni tradition. This tradition combines rich spices with slow-cooking techniques. These are hallmarks of the region’s culinary heritage.
To Make Lamb Haneeth:
Marinate the lamb: Rub lamb pieces with spices. Use a mixture of cumin, coriander, cardamom, cinnamon, turmeric, black pepper, and salt. Add garlic, ginger, and a splash of lemon juice.
Prepare the cooking vessel: Use a heavy pot or ovenproof dish. Line the bottom with a layer of onions and veggies, and cover with foil to prevent burning.
Cook the lamb: Place the lamb on top of the onions and veggies. Cover it tightly with foil or a lid. Slow-cook in the oven for 3–4 hours. The meat should be fall-off-the-bone tender.
Serve: Pair with saffron-infused rice.
The Rice for Lamb Haneeth
- Heat 3 tbsp of oil
- Sauté 1 chopped onion
- Add cinnamon sticks, garlic, cardamom, coriander seed and cumin seed, cooking until fragrant
- Sauté remaining veggies for 2 minutes
- Pour in 5 cups of boiling water
- Add the 3 cups of Basmati rice
- Cook rice on medium heat for about 20 minutes
- Serve the Lamb Haneeth on the Basmati rice, preferably topped with toasted nuts, and garnished with chopped cilantro
Oven Drying Lemons:
- Preheat your oven to the lowest temperature (around 150°F or 65°C).
- Slice the lemons in half
- Arrange the lemons on a baking sheet, ensuring they don’t touch.
- Dry them in the oven for 8 hours, checking & turning them as needed
- Keep the oven door slightly ajar for airflow.
Lamb Haneeth
Equipment
- Heavy Bottom pot
- parchment paper
Materials
Spice Rub Ingredients
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp garlic powder
- 1/2 tsp cayenne powder
- 1/4 tsp onion powder
- 1 tsp curry powder
- 1 tbsp salt
- 1 tsp cinnamon powder
- 1 tsp ground cloves
- 1 tsp dry ginger
Lamb Spice Ingredients
- 3 garlic cloves peeled
- 3 bay leaves
- 2 cinnamon sticks
- 2 tbsp cardamom or cardamom ods
- 2 dried lemons
- 2 onions sliced and cut into strips
- 2 bell peppers red and green, cut into strips
- 2 tomatoes sliced and cut into strips
- 1 jalapeno seeded and cut into strips
- 4 lamb shanks 1.5 lb each
For the rice recipe:
- 3 tbsp vegetable oil
- 1 onion sliced and cut into strips
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp cardamom
- 2 garlic cloves thinly sliced
- 2 bell peppers red and green, cut into strips
- 1 Jalapeno diced
- 2 tbsp Cilantro chopped
- 5 cups boiling water
- 3 cups basmati rice
- Saffron for color
- Toasted pine nuts if desired
Instructions
Prearing the Lamb
- Puncture both sides of the meat with a knife, to allow better saturation of the marinade
- Rub oil all over the meat
- Make the dry rub.
- Rub the dry mixture all over the lamb shanks and coat thoroughly
Ready the Lamb for Raosting
- In a roasting pan, place some parchment paper on bottom, to prevent sticking
- Put the marinated lamb on the parchment paper.
- Place cinnamon sticks, bay leaves, dried lemons, & garlic slices around the lamb
- Add the sliced onions, bell peppers, tomatoes, and jalapeno around the meat
- Vegetables should be all over and under the lamb.
- Add Dried Lemons Instructions Below
- Place another sheet of parchment paper on the meat & veggies
- Heat the oven to 375
- Seal with foil, cover and cook in the oven for 3 hours
- When 30 minutes of cooking time remain, uncover the dish so that the outside of the lamb crisps up a little.
For the Rice
- Heat 3 tbsp of oil
- Sauté 1 chopped onion
- Add cinnamon sticks, garlic, cardamom, coriander seed and cumin seed, cooking until fragrant
- Sauté remaining veggies for 2 minutes
- Pour in 5 cups of boiling water
- Add the 3 cups basmati rice
- Cook rice on medium heat for about 20 minutes
To Serve Lamb Haneeth
- Serve the Lamb Haneeth on the basmati rice, preferably topped with toasted nuts, and garnished with chopped cilantro
Oven Drying Lemons:
- Preheat your oven to the lowest temperature (around 150°F or 65°C).
- Slice two lemons in half
- Arrange the lemons on a baking sheet, ensuring they don’t touch.
- Dry them in the oven for 8 hours, checking & turning them as needed
Video
Nutrition
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Fun International collab about Yemeni Food