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Yemeni Lamb Haneeth

Yemeni Lamb Haneeth is a traditional dish of slow-roasted lamb, marinated in a blend of aromatic spices until incredibly tender and flavorful. It's often cooked for hours until the meat is fall-off-the-bone tender and typically served with fragrant basmati rice.

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準備時間30 minutes
調理時間3-5 hours
合蚈時間3 hours 30 minutes - 5 hours 30 minutes
分量6
難易床Medium
オリゞナル· Feb 8
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Yemeni Lamb Haneeth - Yemen traditional dish

🧂 材料

  • 2.5 kg Lamb shoulder or leg(bone-in, fat trimmed)
  • 0.5 cup Olive oil
  • 1 large Onion(peeled and quartered)
  • 10 cloves Garlic cloves(peeled)
  • 0.5 cup Green onions(chopped)
  • 0.25 cup Parsley(chopped)
  • 1 medium Tomato(chopped)
  • 1.5 tsp Cumin
  • 1.5 tsp Turmeric
  • 1.5 tsp Coriander
  • 1 tsp Cinnamon
  • 1 tsp Cardamom
  • 1.5 tsp Black pepper
  • 5 tsp Salt(or to taste)
  • 3 whole Bay leaves
  • 8 whole Cardamom pods(cracked)
  • 6 whole Cloves
  • 2 whole Dried lemon(optional)
  • 1 cup Water(for the bottom of the pan)

👚‍🍳 䜜り方

  1. 1

    In a food processor, blend the tomato, garlic, green onions, parsley, olive oil, and spices (cumin, turmeric, coriander, cinnamon, cardamom, black pepper, salt) until a thick paste forms. If the marinade is too thick, add a splash of water.

    💡 プロのコツ: Marinating overnight is recommended for best flavor.
  2. 2

    Pat the lamb shoulder dry. Make deep slits (about 3-4 cm long) all over the lamb. Massage the marinade into the lamb, ensuring it gets into the slits. Cover and refrigerate for at least 4 hours, or preferably overnight.

    ⏱ 4 hours to overnight
  3. 3

    Preheat oven to 350°F (175°C).

    ⏱ 15 minutes
  4. 4

    In a large Dutch oven or a deep baking dish, place the quartered onion, whole garlic cloves, bay leaves, cracked cardamom pods, whole cloves, and dried lemons (if using). Pour in 1 cup of water.

    💡 プロのコツ: The water at the bottom helps create steam for tender meat.
  5. 5

    Place the marinated lamb shoulder on top of the vegetables in the baking dish.

    💡 プロのコツ: Ensure the lamb is well-coated with marinade.
  6. 6

    Cover the lamb tightly with parchment paper, followed by two layers of aluminum foil, sealing the edges securely. This creates a steam-tight environment.

    💡 プロのコツ: Double-check that there are no gaps for steam to escape.
  7. 7

    Bake for 3 to 5 hours, or until the lamb is extremely tender and falls off the bone. Cooking time will vary depending on the size and cut of the lamb.

    ⏱ 3-5 hours
    💡 プロのコツ: Check for tenderness after 3 hours. If the bottom of the dish is dry, add a little more water.
  8. 8

    For the last 30 minutes of cooking, remove the foil and parchment paper to allow the lamb to brown and crisp up slightly.

    ⏱ 30 minutes
  9. 9

    Rest the lamb for 10-15 minutes before serving. Serve hot, typically with basmati rice.

    ⏱ 10-15 minutes

💡 プロのコツ

  • ✓Marinating the lamb overnight significantly enhances the flavor.
  • ✓Using bone-in lamb shoulder or neck cuts results in the most tender meat.
  • ✓Ensure the dish is well-sealed to trap moisture and steam during the long cooking process.
  • ✓Adjust salt to your preference, tasting the marinade before applying it to the lamb.

✹ アレンゞアむデア

このレシピを独自にアレンゞするためのヒント

  • Add other vegetables like potatoes or carrots to the baking dish.
  • Use a mixture of lamb shoulder and neck for varied textures.
  • Serve with a side of Yemeni rice or flatbread.

🏷 タグ

YemeniLambSlow CookedRoastTraditionalSpecial Occasion

🍜 ずの盞性が良い

ワむンペアリング

🍇Grenache / Garnacha🍇Tempranillo🍇Cabernet Sauvignon🍇Syrah / Shiraz
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