Haneeth Lamb is a traditional Yemeni dish, where the slow-cooking method enhances the aromas of the spices and preserves the lamb's tenderness. This dish has its roots in the Yemeni mountain region, where the art of roasting meat at low temperatures has been practiced for generations. With simple preparation and carefully selected ingredients, Haneeth is prized for its rich flavors, deep aromas, and melt-in-your-mouth texture. It's ideal for those seeking a naturally gluten-free recipe while enjoying a culinary journey through the Middle East.

Haneeth lamb from Yemen: slow cooking for a delicious lamb

Yemen

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Preparation time 10 mins Cooking time 3 hrs Rest time 4 hrs Total time 7 hrs 10 mins

Difficulty: Beginner Servings: 8

Cooking method: Ninja Foodi, Traditional

Ingredients

Servings

• 1 kg of lamb (shoulder or leg, cut into medium-sized pieces)

• 4 cloves of garlic, chopped

• 2 tablespoons of olive oil

• 1 tsp ground cumin

• 1 tsp ground coriander

• ¹ ⁄ ₂ tsp turmeric

• ^1/2 _tsp ground cardamom​

• ^1/2 _tsp ground cloves​

• ^1/2 _tsp ground cinnamon​

• ^1/2 tsp ground black _pepper

• 1 teaspoon of salt

• 1 Tbsp lemon juice

• 2 onions, cut into thick slices

• 250 ml of water

Preparation

1. Prepare the marinade: In a large bowl, combine the minced garlic, olive oil, cumin, coriander, turmeric, cardamom, cloves, cinnamon, pepper, and salt. Add the lemon juice and mix well.
2. Marinating the lamb: Rub the pieces of lamb with the marinade, making sure they are well coated. Let it rest in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the oven: Preheat your oven to 150°C (300°F). Meanwhile, arrange the onion rings in the bottom of an ovenproof dish. This will provide an aromatic base and prevent the meat from sticking.
4. Slow cooking: Place the marinated lamb pieces on top of the onions and add 250 ml of water to the bottom of the dish. Cover the dish tightly with aluminum foil to retain heat and moisture. Bake for 3 hours, until the lamb is tender and easily falls apart with a fork.
5. To brown the lamb: Increase the oven temperature to 200°C (400°F) and remove the foil. Cook for another 15 to 20 minutes to achieve a nice golden color. You can also cook your lamb in the Ninja Foodi, using the slow cook setting.

6. Serve hot: Haneeth lamb is traditionally enjoyed with fragrant basmati rice. Accompany it with a fresh salad or grilled vegetables for a complete meal. You can also serve it with a Yemeni yogurt sauce .

Keywords: Haneeth lamb recipe, gluten-free lamb recipe, Yemeni recipe

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