🍖 Lamb haneeth

Name: Lamb haneeth
Total time: 240 min
Yield: 6
Cuisine: Yemen
Ingredients: 1.5 kg lamb shoulder or leg pieces, on the bone; 500 g basmati rice, rinsed and soaked 30 minutes; 2 onions, sliced; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cardamom; 1½ tsp turmeric; 2 tbsp oil, salt and black pepper

Origin: Yemen

788kcal

per serving · 400 g

197kcal

per 100 g

60 gProtein15 g / 100 g

36 gFat9 g / 100 g

56 gCarbs14 g / 100 g

Haneeth is Yemen's celebrated slow-roasted lamb: pieces of young lamb rubbed with cumin, coriander, cardamom and turmeric, cooked for hours in a sealed pit or oven until the meat falls off the bone. It is served on a bed of fragrant spiced rice that catches the rich juices. The meat is tender and aromatic rather than spicy-hot.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein15 g protein per 100 g — 30% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Not keto14 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

lambricecumincoriandercardamomturmericonion

Recipe

6 servings240 min

Ingredients

1.5 kg lamb shoulder or leg pieces, on the bone
500 g basmati rice, rinsed and soaked 30 minutes
2 onions, sliced
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
1½ tsp turmeric
2 tbsp oil, salt and black pepper

Method

Mix the cumin, coriander, cardamom, 1 tsp turmeric, salt, pepper and 1 tbsp oil and rub over the lamb; marinate at least 2 hours.
Place the lamb in a roasting dish with 100 ml water, seal tightly with foil and roast at 160 °C for 3 hours, until falling off the bone.
Uncover, raise to 220 °C and roast 15 minutes to brown.
Meanwhile soften the onion in the remaining oil, add the rice, remaining turmeric, salt and 850 ml water; cover and cook on low heat 20 minutes.
Serve the lamb on the rice with the skimmed juices poured over.

How to make it lighter

Trim visible fat from the lamb before marinating.
Skim the fat off the roasting juices before pouring them on the rice.
Keep the rice to one modest scoop and fill up with salad and salsa.

History

Haneeth comes from Yemen and the south-west of the Arabian Peninsula, where meat was traditionally slow-roasted in a sealed pit oven; it is close kin to mandi. Lamb haneeth is a festive dish in Yemen, Saudi Arabia and the Gulf today.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →