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!
Slow-cooked Perfection!
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.
A Taste Of Tradition
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!
Mouthwatering Delicacy
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.
Juiciest Lamb Out There!
Frequently Asked Questions (FAQs)
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.
You can store your Lamb Haneeth leftovers in an airtight container for up to 3 to 4 days in the fridge.
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.
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.
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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!
Melt-in-your-mouth Perfection
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Yemeni Lamb Haneeth
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
- 2 teaspoons salt or more, to taste. (adjust salt when tasting the marinade before adding it to the lamb)
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 2-3 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.
13 Responses
Such great great recipes!
This recipe didn’t disappoint!
Looks delicious!! What is the chutney/sauce place in the bowl next the haneeth platter in the pics?
Hello!n Yemeni Sahawiq, the recipe is in my cookbook/ebook 🙂
Flavor packed and super tender 😋😋😋
One of the best Recipes I have tried , Delicious!!!!!!!
This was ridiculously good. I could probably eat the marinade like a cold soup. Thanks.
I’ve lost count of how many times I’ve made this! We love it thank you for the recipe 😊
What is the best rice dish to serve this lamb with?
Yellow Spiced rice!
Hi Fatimah, what if l have the ready made spice mix l bought from Souks in Dubai
hello! Just use that if you prefer, skip the ground spices im using (: