Lamb Haneeth from Yemen #tasteofyemen Slow Roasted Lamb

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color and flavor at a lower cost.

Puncture lamb shanks on both sides for better marinade.

Prepare a dry rub with black pepper, cumin, turmeric, coriander, garlic powder, cayenne pepper, onion powder, curry powder, salt, cinnamon powder, ground cloves, cardamom, and dry ginger.

Rub vegetable oil over the lamb shanks and apply the dry rub on both sides.

Line a large baking pan with parchment paper and place the lamb shanks in it.

Add sliced onions, chopped garlic, and a combination of sliced tomatoes, red pepper, jalapeno pepper, Anaheim pepper, and green pepper around the lamb.

Add dried lemons to the pan for flavor.

Cover the lamb with parchment paper and seal with foil before placing it in the oven.

Preheat the oven to 375°F and cook the lamb for 3 hours.

After 2 hours, start preparing the basmati rice by heating vegetable oil in a pan and sautéing chopped onions until softened.

Add spices: cinnamon stick, cumin seed, coriander seed, and cardamom to the onions and stir until fragrant.

Incorporate sliced vegetables: green pepper, red pepper, Anaheim pepper, garlic, and cilantro into the pan.

Add 5 cups of boiling water and bring to a simmer before adding 3 cups of basmati rice and a tablespoon of salt.

Cover and cook the rice for 20 minutes, then fluff and add saffron threads before turning off the heat.

Serve the basmati rice as a base and place the lamb on top once it’s done.

Cooking Techniques

Equipment Needed

Spice Level: