Entree: Yemen – هنيث ➤ Haneeth (Slow-roasted spiced lamb prepared Yemeni-style until extremely tender)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 4 hrs 15 min

Additional 15 min

Total 4 hrs 35 min

Ingredients

- 1 bone-in leg of lamb, approx. 4 lb (1.8 kg)
- 3 tbsp (45 ml) ghee or clarified butter
- 1 large onion, sliced, approx. 8 oz (225 g)
- 4 cloves garlic, minced, approx. 12 g
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 ml) ground cumin
- 2 tsp (10 ml) ground coriander
- 1½ tsp (7.5 ml) ground black pepper
- 1 tsp (5 ml) ground cardamom
- 1 tsp (5 ml) ground cinnamon
- 1 tsp (5 ml) turmeric
- 1/2 tsp (2.5 ml) ground cloves
- 1 tbsp (15 ml) kosher salt, or to taste
- 1 cup (240 ml) water or light chicken/beef broth
- 2 bay leaves
- Optional: 1 tsp (5 ml) ground fenugreek or a pinch of ground fenugreek leaves for a traditional aroma

Instructions

1. Preheat the oven to 300°F (150°C). In a small bowl combine ghee, oil, garlic, lemon juice, cumin, coriander, black pepper, cardamom, cinnamon, turmeric, cloves, and salt to form a paste.
2. Pat the leg of lamb dry and rub the entire surface thoroughly with the spice-ghee paste, massaging it into any crevices. Place sliced onion and bay leaves in the bottom of a heavy roasting pan; set the lamb on top.
3. Pour 1 cup (240 ml) water or broth into the pan around the onions (not over the spice-coated meat). Cover tightly with a heavy lid or double layers of foil to seal moisture.
4. Roast in the preheated oven for 3–4 hours, turning the lamb once halfway through, until the meat is fork-tender and easily pulls away from the bone.
5. For a crisper exterior, uncover and increase the oven temperature to 425°F (220°C) for 10–15 minutes, watching carefully to avoid burning.
6. Remove from oven and let rest 10–15 minutes. Slice or shred the lamb and serve over plain rice, with flatbread, or traditional sahawiq/condiments alongside.