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Lamb Haneeth with rice 1
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Lamb Haneeth

Lamb haneeth is a traditional Yemeni dish. It is a slow-cooked, spicedlamb dish that is incredibly tender and flavorful,
Prep Time25 minutes
Active Time3 hours
Course: Main Course
Cuisine: Yemen
Keyword: Lamb
Yield: 4 servings
Calories: 361kcal

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
    Stab the lamb shanks
  • Rub oil all over the meat
    Rub oil on Lamb Haneeth
  • Make the dry rub.
    Spices lamb haneeth
  • Rub the dry mixture all over the lamb shanks and coat thoroughly
    Dry Rub on Lamb Haneeth

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
    Extra spices for Lamb Haneeth
  • Add the sliced onions, bell peppers, tomatoes, and jalapeno around the meat
    Veggies for lamb haneeth 2
  • Vegetables should be all over and under the lamb.
  • Add Dried Lemons Instructions Below
    Dried Lemons
  • 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
    Foil on the lamb haneeth
  • 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
    Heat oil for rice
  • Sauté 1 chopped onion
    Onions cooked for rice
  • Add cinnamon sticks, garlic, cardamom, coriander seed and cumin seed, cooking until fragrant
    Seeds for rice
  • Sauté remaining veggies for 2 minutes
    Veggies for the rice
  • Pour in 5 cups of boiling water
    Water added to rice
  • Add the 3 cups basmati rice
    Basmati Rice
  • Cook rice on medium heat for about 20 minutes
    Rice in the pot

To Serve Lamb Haneeth

  • Serve the Lamb Haneeth on the basmati rice, preferably topped with toasted nuts, and garnished with chopped cilantro
    Lamb Haneeth with rice 2

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

Serving: 1serving | Calories: 361kcal | Carbohydrates: 8g | Protein: 41g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 130mg | Sodium: 1091mg | Potassium: 632mg | Fiber: 2g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 11mg | Calcium: 82mg | Iron: 5mg