Lamb Haneeth (لحم حنيذ) Recipe

Preparation and Cooking

1. 1

   Prepare the Spice Mix

   In a bowl, mix together cumin powder, coriander powder, turmeric powder, salt, and black pepper.

2. 2

   Marinate the Lamb

   Rub the spice mix all over the lamb shoulder and let it marinate for at least 2 hours or preferably overnight in the refrigerator.

3. 3

   Sear the Lamb

   In a large pot, heat some oil over medium-high heat. Sear the lamb on all sides until browned.

4. 4

   Add Aromatics

   Add the chopped onion, minced garlic, cinnamon stick, and cardamom pods to the pot. Sauté for a few minutes until the onions are translucent.

5. 5

   Slow Roast

   Pour in the water, bring to a boil, then reduce heat to low. Cover and let it simmer for about 3 hours, or until the lamb is tender and easily shredded.

6. 6

   Prepare the Rice

   While the lamb is cooking, rinse 2 cups of basmati rice under cold water until the water runs clear. In a pot, combine the rinsed rice, 1/2 tsp turmeric powder, and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until rice is fluffy.

7. 7

   Serve

   Once the lamb is done, shred it and serve it over the turmeric basmati rice. Drizzle some of the cooking liquid over the top for added flavor.