Lamb Haneeth (Slow Roasted Lamb Shoulder)

Name: Lamb Haneeth (Slow Roasted Lamb Shoulder)
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 8 servings
Cuisine: middle_eastern
Ingredients: 1 medium onion (peeled and quartered); 1/2 cup olive oil; 1½ teaspoon cumin; 1½ teaspoon turmeric; 1½ teaspoon coriander; 1 teaspoon cinnamon; 1 teaspoon cardamom; 1 1/2 teaspoons black pepper; 5 teaspoons salt; 2½ kilogram lamb shoulder, bone in, fat trimmed (cleaned and washed); 10 cloves garlic (peeled); 2 medium onions (thinly sliced); 12 small potatoes (peeled, washed and halved (see notes)); 1 1/2 teaspoons salt; 10 cardamom pods; 10 bay leaves; 1 cinnamon stick; 7 cloves; 3 tablespoons olive oil; 2 cups water; fresh pita bread; basmati rice (see notes for cooking method)

Nutrition Facts

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Slow-roasted lamb shoulder marinated in warm spices like cumin, cinnamon, and cardamom until fall-apart tender. A Yemeni classic traditionally served with rice and bread.

Ingredients

8 SERVINGS

For the Lamb

1medium onion
½ cupolive oil
1½ tspcumin — ground
1½ tspturmeric — ground
1½ tspcoriander
1 tspcinnamon
1 tspcardamom
1½ tspblack pepper
5 tspsalt
2½ kglamb shoulder, bone in, fat trimmed

For the Vegetables

10garlic — peeled
2medium onions — thinly sliced
12small potatoes — peeled, halved
1½ tspsalt
10cardamom pods
10bay leaves
1cinnamon stick
7cloves — whole, or cloves
3 tbspolive oil
2 cupswater

For Serving

fresh pita bread
basmati rice

Quantities update with the servings stepper.

Method

4h 20m total

Read the method on Hungry PaprikasAmina Al-Saigh’s original page

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mainmiddle easternroastbeefdairy free

Nutrition is estimated by Chive from the ingredients above, per serving.

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