Main
Haneeth (Yemeni slow-cooked lamb)
- Preparation time
- 3 h
- Servings
- Serves 6
Ingredients
Serves 6
- Lamb — to buy1.2 kg (leg)
- Garlic — to buy4 cloves
- Cumin — to buy1 tsp
- Cardamom — to buy4 pods
- Turmeric — to buy1 tsp
- Stock — to buy300 ml
- Rice — to buy300 g
Preparation
Rub the leg of lamb with garlic, cumin, cardamom, turmeric, salt and pepper, let marinate at least 2 hours, ideally overnight in the fridge.
Wrap the meat tightly in foil with a little broth, place in an oven dish.
Cook at a low temperature, 140°C (285°F), for 3 hours, until the meat falls apart on its own with a fork.
Open the foil for the last 20 minutes and raise the heat to 200°C (390°F) to brown the surface nicely.
Shred the meat and serve it with the reserved cooking juices, over a bed of rice.