Entree: Saudi Arabia – Asir & Southern Saudi – حنيد ➤ Hanīd (Slow-roasted spiced lamb traditionally cooked in a pit and served shredded with seasoned rice)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 7 hrs

Additional 25 min

Total 7 hrs 40 min

Ingredients

- 1 whole lamb shoulder, bone-in, approx. 6 lb (2.7 kg)
- 1/4 cup (60 ml) ghee or clarified butter
- 1 cup (240 g) plain yogurt
- 6 cloves garlic, minced (approx. 18 g)
- 2 tbsp (30 g) fresh ginger, minced
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 g) coarse sea salt
- 1 tbsp (15 g) ground coriander
- 1 tbsp (15 g) ground cumin
- 2 tsp (4 g) ground black pepper
- 1 tsp (2 g) ground cardamom
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground cloves
- 1/2 tsp (1 g) ground nutmeg
- 1 tsp (3 g) ground turmeric
- 2 large onions, thinly sliced (approx. 12 oz / 350 g)
- 3 bay leaves
- 2 cups (470 ml) hot water or light lamb stock
- 3 cups (555 g) basmati rice, rinsed and drained
- 4 cups (960 ml) water or reserved braising liquid for rice
- 1/4 cup (60 ml) melted butter or additional ghee to finish
- Optional: chopped cilantro or toasted almonds for garnish

Instructions

1. Mix yogurt, garlic, ginger, lemon juice, ghee, salt, coriander, cumin, black pepper, cardamom, cinnamon, cloves, nutmeg, and turmeric into a thick paste. Massage the paste all over the lamb shoulder and under the skin where possible. Cover and refrigerate at least 8 hours or overnight.
2. Preheat oven to 275°F (135°C). In a large roasting pan, spread the sliced onions and bay leaves in an even layer. Place the marinated lamb on top of the onions, add 2 cups (470 ml) hot water or stock to the pan, and cover tightly with heavy-duty foil.
3. Roast the lamb low and slow for 6–7 hours, or until the meat is extremely tender and easily pulls away from the bone. Check once halfway to top up with a splash of water if the pan looks dry.
4. When done, remove lamb from oven and let rest, still covered, for 20 minutes. Carefully transfer the lamb to a cutting board, discard bones, and shred the meat with forks. Reserve the onions and pan juices.
5. While the lamb rests, drain off most of the fat from the pan juices, then bring the remaining braising liquid and onions to a simmer. Measure 4 cups (960 ml) of liquid (top up with water/stock if needed) for cooking the rice.
6. In a heavy pot, bring 4 cups (960 ml) of the strained braising liquid to a boil. Add rinsed basmati rice, reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork and stir in 1/4 cup (60 ml) melted butter or ghee.
7. To serve, mound rice on a platter, pile shredded haneeth over the rice, spoon some of the reduced pan onions and sauce over the meat, and garnish with chopped cilantro or toasted almonds if using.