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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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
đĄ Proffstips: Marinating overnight is recommended for best flavor. - 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.
â±ïž 4 hours to overnight - 3
Preheat oven to 350°F (175°C).
â±ïž 15 minutes - 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.
đĄ Proffstips: The water at the bottom helps create steam for tender meat. - 5
Place the marinated lamb shoulder on top of the vegetables in the baking dish.
đĄ Proffstips: Ensure the lamb is well-coated with marinade. - 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.
đĄ Proffstips: Double-check that there are no gaps for steam to escape. - 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.
â±ïž 3-5 hoursđĄ Proffstips: Check for tenderness after 3 hours. If the bottom of the dish is dry, add a little more water. - 8
For the last 30 minutes of cooking, remove the foil and parchment paper to allow the lamb to brown and crisp up slightly.
â±ïž 30 minutes - 9
Rest the lamb for 10-15 minutes before serving. Serve hot, typically with basmati rice.
â±ïž 10-15 minutes
đĄ Proffstips
- âMarinating the lamb overnight significantly enhances the flavor.
- âUsing bone-in lamb shoulder or neck cuts results in the most tender meat.
- âEnsure the dish is well-sealed to trap moisture and steam during the long cooking process.
- âAdjust salt to your preference, tasting the marinade before applying it to the lamb.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.