Yemeni Lamb Haneeth
Yemeni Lamb Haneeth is a traditional, slow-cooked dish made of super tender and juicy lamb. It is usually served with rice. You really need to give this one a shot!
Ingredients
- 5 pounds lamb, shanks or bone-in shoulder
- ¼ cup plain yogurt
- ¼ cup olive oil
- ½ teaspoon cinnamon
- ½ teaspoon ground cardamom
- 1 teaspoon coriander powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon turmeric
- 6 whole cloves
- 3 dried bayleaves
- 8 cardamom pods cracked
- 2 dried lemon or limes (optional)
- ¼ cup parsley
- 10 garlic cloves
- ½ cup green onions
- 1 roma tomato
Instructions
- Blend the tomato, garlic, green onions, and parsley all together, along with the yogurt and olive oil.
- You can also add the spices now, aside from the whole spices. Blend until smooth.
- Make some slits into the shanks. Add the shanks to a baking tray lined with parchment paper.
- Pour the marinade blend all over, making sure to get it in the slits. Use your fingers to ensure so.
- Add all the whole spices and rub them on top of the shanks.
- Cover with aluminum foil, and bake in a preheated oven at 400 fahrenheit for 3-4 hours.
- Check the doneness using a fork, the meat should pull apart easily.
Notes
- It’s best to let the lamb marinate overnight before baking. I prefer doing so for the best flavor.
- The most tender areas are the bone-in shoulder and neck cuts.
- To thin out your marinade mixture, simply add a splash of water.
- You could use a baking tray, cast iron pot, or a classic roasting pan. Whatever you choose, make sure to cover it well with aluminum foil if it doesn't have its own lid.
Nutrition
Calories: 138kcalCarbohydrates: 8gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 2mgSodium: 14mgPotassium: 192mgFiber: 2gSugar: 1gVitamin A: 474IUVitamin C: 11mgCalcium: 64mgIron: 2mg
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