Lunch and Dinner, Main Dishes, Middle Eastern Recipes

Yemeni Lamb Haneeth

Yemeni Haneeth dish made of marinated lamb, served on top of rice.

Embark on a culinary journey to discover the essence of Yemeni cuisine. Yemeni Lamb Haneeth is a timeless, traditional dish featuring tender, slow-cooked lamb, marinated with a blend of aromatic spices, then baked over a low fire for several hours. The result is exceptionally flavorful and succulent meat that you must try!


Yemeni Lamb haneeth served on a bed of rice, topped with toasted almonds.
This is worth every second!


Unique Characteristics Of Yemeni Cuisine

Yemeni cuisine has a number of defining characteristics that make it stand out from the rest.

Main ingredients: Ingredients like lamb, chicken, rice, lentils, beans, and bread form the foundation of many Yemeni dishes.

Rich spices and aromatics: Yemeni cuisine is known for its bold flavors. They feature spices such as cumin, coriander, cardamom, cloves, and black pepper. These spices contribute to the depth and complexity of their dishes.

Communal Dining: A common way for Yemenis to enjoy their cuisine is through communal dining. It is a traditional practice for them to prepare food as a feast for their cherished guests. It is noteworthy that Yemenis eat from the same plate regardless of the place and occasion.

Traditional cooking methods: In Yemeni cuisine, traditional cooking methods are embraced. These techniques enhance textures and flavors. Typical slow-cooking methods include cooking dishes over a low fire or in underground ovens like haneeth and mandi.


Slow cooked, juicy lamb, served with orange rice, topped with chopped parsley and almonds.
Where patience meets culinary mastery.

Perfect Pairings For Yemeni Lamb Haneeth

Here are a few serving suggestions to delight your senses and enhance your Yemeni lamb Haneeth experience!

This Yemeni dish is usually served with some type of fragrant rice whether it’s basmati rice, Yemeni Chicken Mandi, Authentic Saudi Chicken Kabsa, or simple Aromatic Spiced Yellow Rice. The fragrant rice complements the rich flavors of the lamb perfectly.

Serve your marinated lamb on a bed of rice, topped with some roasted almonds for the perfect taste.

Roasted vegetables are a perfect side dish for any meat-based meal, and Yemeni Lamb Haneeth is no exception. Whether it’s broccoli, carrots, or potatoes, you can choose your favorite vegetables and roast them to perfection for a delicious and nutritious pairing.

For a healthy addition to your table, consider pairing it with a refreshing bowl of Fattoush or Arabic Chopped Salad (Salata Arabiyeh). As I always say, salad is always a great side dish; it is easy, healthy, and yummy!


Bone-in lamb slow cooked to perfection. Chopped parsley is sprinkled on top, along with some toasted almonds.
A perfectly balanced dish.

Pro Tips

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.


Yemeni lamb haneeth served in a large plate on a bed of orange rice, with a bowl of sauce on the side.
Irresistible when served on a bed of rice.

Frequently Asked Questions (FAQs)

Why is it important to marinate the lamb?

Marinating lamb before cooking enhances the tenderness and flavor of the meat, and it also contributes to a more enjoyable eating experience. By doing this, you can elevate the dish’s overall quality. That’s why I recommend marinating the lamb overnight before baking.

How to store Lamb Haneeth leftovers?

You can store your Lamb Haneeth leftovers in an airtight container for up to 3 to 4 days in the fridge.

Can I freeze Yemeni Lamb Haneeth?

Yes, you can freeze your Lamb Haneeth leftovers in an airtight container for up to 2 to 3 months, but it is recommended to remove the bones before doing so.

Can I use boneless lamb pieces for Yemeni Haneeth?

I would not recommend doing so as they are not a good alternative for bone-in lamb. Other options would be bone-in shoulder or oxtail.


Succulent Yemeni lamb haneeth cooked to juicy perfection.
Lamb that is succulent to the core.

Ingredients

Lamb shanks, or bone-in shoulder

Plain yogurt

Olive oil

Whole cloves

Dried bay leaves

Cardamom pods

Dried lemons or limes (optional)

Parsley

Garlic cloves

Green onions

Roma tomato

Seasonings: cinnamon, ground cardamom, coriander, cumin, garlic powder, onion powder, turmeric


Steps To Prep

First, start by blending the tomato, garlic, green onions, and parsley together, along with the yogurt and olive oil.

Now, you can add the spices, aside from the whole spices. Blend until smooth.

After that, make some slits into the shanks.

Then, add the shanks to a baking tray lined with parchment paper.

Next, pour the marinade blend all over, making sure to get it in the slits, using your fingers to ensure so.

Afterwards, add all the whole spices and rub them on top of the shanks.

In the next step, you are going to cover them with aluminum foil and bake them in a preheated oven at 400 Fahrenheit for 3-4 hours.

Finally, check how well done the meat is using a fork, the meat should pull apart easily.

Serve and enjoy!


Yemeni Haneeth dish made of marinated lamb, served on top of rice.
Indulge in this aromatic meal.

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Yemeni Haneeth dish made of marinated lamb, served on top of rice.

Yemeni Lamb Haneeth

Fatimah
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!
5 from 2 votes
Prep Time 40 minutes
Cook Time 4 hours
Total Time 4 hours 40 minutes
Course Lunch, Main Course
Cuisine Middle Eastern, Yemeni
Servings 5 people
Calories 138 kcal

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
Keyword Slow-cooked Lamb, Yemeni Haneeth, Yemeni Lamb Haneeth
Tried this recipe?Let us know how it was!

2 thoughts on “Yemeni Lamb Haneeth

  1. Kamar says:

    5 stars
    Such great great recipes!

  2. Stephanie says:

    5 stars
    This recipe didn’t disappoint!

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