Haneeth Lamb Recipe

Haneeth Lamb Directions

1. 1

   Prepare the Marinade

   In a bowl, combine the minced garlic, Yemeni spice mix, salt, black pepper, turmeric, and cumin. Mix well to form a marinade.

2. 2

   Marinate the Lamb

   Rub the marinade all over the lamb shoulder, ensuring it is well-coated. Cover and let it marinate in the refrigerator for at least 2 hours, preferably overnight.

3. 3

   Brown the Lamb

   In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the marinated lamb and sear on all sides until browned, about 5-7 minutes.

4. 4

   Slow Cook the Lamb

   Add chopped onions and water (or broth) to the pot. Bring to a boil, then reduce heat to low. Cover and let it cook slowly for about 5 hours, or until the lamb is tender and easily pulls apart.

5. 5

   Cook the Rice

   While the lamb is cooking, prepare the rice according to package instructions.

6. 6

   Serve

   Once the lamb is tender, remove it from the pot. Serve the lamb on a platter with the cooked rice and a bowl of soup on the side.