Haneeth (slow-roasted lamb)

Name: Haneeth (slow-roasted lamb)
Total time: 300 min
Yield: 8
Cuisine: Gulf
Ingredients: For the lamb:; 2.5 kg bone-in leg or shoulder of lamb (or slashed pieces); 3 tbsp coarse salt and 1 tbsp black pepper; 3 tbsp ghee; For the rice:; 3 cups basmati rice, soaked 30 minutes and drained; 1 small onion, chopped, and 3 tbsp oil; 1 cinnamon stick, 4 cardamom pods, 2 bay leaves and whole peppercorns; 1 litre water and salt; For wrapping:; Heavy-duty foil or an oven bag

Recipe No.: G-15

Gulf300 minServes 8

Haneeth is meat roasted by the heat of embers and hot stones in a sealed oven or pit, served on rice. The word haneeth appears in Surat Hud in the story of Ibrahim and his guests, where commentators explain it as roasted. It is a dish of Tihama and Asir and spread across the Gulf.

Ingredients for Haneeth

For the lamb
2.5 kgbone-in leg or shoulder of lamb (or slashed pieces)
3 tbspcoarse salt and 1 tbsp black pepper
3 tbspghee
For the rice
3 cupsbasmati rice, soaked 30 minutes and drained
1small onion, chopped, and 3 tbsp oil
1cinnamon stick, 4 cardamom pods, 2 bay leaves and whole peppercorns
1 litrewater and salt
For wrapping
Heavy-duty foil or an oven bag

Method

Slash the lamb to the bone, rub with the salt, pepper and ghee, and leave 2 hours or overnight in the fridge.
Brown the onion in the oil, add the spices and rice and stir 2 minutes, then the water and salt, and bring to a boil for just 2 minutes.
Move the rice to a deep tray and set the lamb on a rack above it so the fat drips onto it.
Seal the tray tightly with foil (or the bag) so no steam escapes.
Bake at 150°C for 3½ to 4 hours without opening until the meat falls off the bone.
Rest 15 minutes, then open and serve the lamb over the rice.

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