Table for TwoHaneeth
Slow-roasted, fall-apart spiced lamb served over fragrant rice — a Yemeni festive dish.
Photo: Ser Amantio di Nicolao / Wikimedia Commons (CC BY-SA 4.0)
⏱ 180 min📶 Medium👫 Serves 2☪ Muslim-friendly
Ingredients (for 2)
- Lamb shoulder or shanks, 800 g
- Hawaij spice (or cumin, black pepper, cardamom, turmeric), 2 tbsp
- Garlic, 4 cloves, crushed
- Onion, 1, sliced
- Basmati rice, 1½ cups
- Cardamom pods, 4
- Cinnamon stick, 1
- Chicken or lamb stock, 600 ml
- Oil or ghee, 2 tbsp
- Tomato–chili salsa, to serve
Steps
- Rub the lamb with the spices, garlic, oil and salt and leave for at least 30 minutes.
- Wrap tightly in foil with the onion and roast at 160°C for about 2½ hours, until it falls off the bone.
- Meanwhile fry the whole spices in ghee, add the soaked rice and stock, and cook covered for 18 minutes.
- Unwrap the lamb and roast uncovered at 220°C for 10 minutes to brown.
- Serve the lamb on the rice with the salsa.
Cook it together: One makes the spice rub and wraps the lamb, the other cooks the rice and salsa — the long roast leaves time for a walk.
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