Haneeth — Print Recipe — The Culinary Codex

A whole lamb leg marinated in a fragrant blend of spices and slow-roasted until the meat falls apart at the touch. This grand Yemeni roast is the centerpiece of weddings and celebrations.

Ingredients

2kg lamb leg, bone-in
2 tbsp hawaij spice mix
1 tsp saffron, bloomed in warm water
4 cloves garlic, crushed
2 onions, quartered
3 tbsp vegetable oil
1 tsp ground cardamom
1 tsp ground black pepper
Salt to taste
3 cups basmati rice
Toasted almonds and raisins for garnish

Instructions

1 Score the lamb leg deeply all over. Rub with hawaij, cardamom, garlic, black pepper, salt, and bloomed saffron. Marinate for at least 2 hours.
2 Sear the lamb in hot oil in a large pan until browned on all sides. Place in a deep roasting pan with quartered onions.
3 Cover tightly with foil and roast at 150C (300F) for 3-4 hours, basting occasionally, until the meat is extremely tender.
4 Cook basmati rice with some of the lamb drippings and saffron until fluffy and golden.
5 Mound rice on a large communal platter. Place the whole roasted lamb on top, drizzle with pan juices.
6 Garnish with toasted almonds and raisins. Serve with sahawiq and yogurt on the side.

Did You Know?

At traditional Yemeni weddings, haneeth is served on platters so large that entire extended families eat from a single dish together.