Lamb Haneeth is a traditional dish from Yemen, where the slow cooking tradition enhances the aromas of the spices and preserves the tenderness of the lamb. 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 appreciated for its richness of flavors, its deep aromas and its melt-in-the-mouth cooking. It's ideal for those looking for a naturally gluten-free recipe, while traveling through the flavors of the Middle East.

Lamb Haneeth from Yemen: slow cooking for 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

Author: Gluten Escape Cooking method: Ninja Foodi, Traditional

Ingredients

Servings

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

• 4 cloves of garlic, chopped

• 2 tbsp 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 tsp 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. Marinate the lamb: Rub the lamb pieces with the marinade, making sure they are well coated. Let sit 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, place the onion rings at the bottom of a baking dish. This will serve as a flavor base and prevent the meat from sticking.
4. Slow cooking: Place the marinated lamb pieces on the onions and add 250 ml of water to the bottom of the dish. Cover the dish tightly with aluminum foil to seal in heat and moisture. Place in the oven and cook for 3 hours, until the lamb is tender and flakes easily with a fork.
5. Brown the lamb: Increase the oven temperature to 200°C (400°F) and remove the aluminum foil. Cook for another 15 to 20 minutes to obtain a nice golden color on the lamb. You can also cook your lamb in Ninja Foodi, in slow cook mode.

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

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

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