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Lamb haneeth
Also known as حنيذ · haneeth · lamb hanith · haneeth lahm
Lamb rubbed with spice and slow-steamed in its own vapour until it darkens, served over rice. Deeper and gamier than its rice-house cousins.
Typical serving
740 kcal
usually 580–940 kcal
 Protein | 44 g |
|---|---|
 Carbs | 74 g |
 Fat | 30 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- an oven standing in for a sealed clay mabkhara — you get the tenderness, not the smoke
- four hours in the oven, best started in the morning
- a deep tin and enough foil to seal it twice
Ingredients
Serves 4 · dimmer marks are storecupboard
- 800glamb shoulder — on the bone
- 350gbasmati rice
- 2 tspghee or oil
- 4 tsphawaij: cumin, coriander, turmeric, pepper, cardamom
- 2onions
- 6garlic cloves
- 2dried limes
- to tastesalt
Method
7 steps
chop · 10mScore the fat in a diamond, crush the garlic with the spices, salt and ghee into a thick paste.
fold · 6mRub it into the scores and all over the shoulder, then set it on a bed of sliced onion in the tin with a cup of water and the pierced limes.
rest · 2 hours walk awayTwo hours in the fridge if you have them, or straight on if you do not.
steam · 4 hours walk awaySealed under two tight layers of foil, low oven, left alone. It is ready when a spoon goes through the meat with no resistance at all.
boil · 14m walk awayRice on with the strained juices made up to twice its volume with water, lid on, lowest heat.
grill · 8mFoil off and the shoulder back into a hot oven or under the grill for a few minutes, to darken the outside the seal kept pale.
finish · 5mPulled apart in the tin so nothing is lost, straight onto the rice with the onions from underneath.
Worth knowing
A Hadhrami dish from Yemen’s south — the meat traditionally cooks overnight in a sealed stone oven called a mabkhara.
More from the Middle Eastern kitchen
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