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Haneeth

Name: Haneeth
Total time: 240 min
Yield: Serves 6
Cuisine: Yemen
Ingredients: 1.2kg (bone-in shoulder) Lamb; 2 cups Basmati rice; 2 Onion; 4 cloves Garlic; 1 tbsp Kabsa spice mix; 1 tsp Turmeric; 1 tsp Cumin powder; 5 pods Cardamom; 1 Cinnamon stick; 3 Clove; 3 tbsp Vegetable Oil; 2 tsp Salt; 800ml Water

Main Dish

⏱ 240 min

👥 Serves 6

Difficulty ⭐⭐⭐

Spice-rubbed lamb slow-roasted at low heat in an oven until falling apart — a feast dish of southern Yemen.

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📖 The Story Behind This Dish

Haneeth is a traditional dish of the Hadramawt region in southern Yemen: spice-rubbed lamb is roasted at low heat for hours in a pit oven (taboon). The meat, so tender it falls off the bone, is served on spiced rice cooked in its own juices. It's the centerpiece of weddings and feasts.

🌆 Where it's eaten: At a feast in a Hadramawt village of mud-brick houses, bone-in lamb sits atop a platter of spiced rice as guests gather around in a circle.

🥕 Ingredients (serves 6)

Lamb 1.2kg (bone-in shoulder)
Basmati rice 2 cups
Onion 2
Garlic 4 cloves
Kabsa spice mix 1 tbsp
Turmeric 1 tsp
Cumin powder 1 tsp
Cardamom 5 pods
Cinnamon stick 1
Clove 3
Vegetable Oil 3 tbsp
Salt 2 tsp
Water 800ml

👩‍🍳 Instructions

Mix the grated garlic, kabsa spice, turmeric, cumin, salt, and oil, rub into the lamb, and marinate overnight.
Wrap in foil and roast at 160°C for 3 hours.
Open the foil, raise the oven to 220°C, and roast 15 minutes until browned.
Fry the sliced onion in a pot, then add the cardamom, cinnamon, cloves, rice, roasting juices, and water and cook.
Mound the rice on a platter and top with the meat.

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