Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into large pieces
- 2 cups basmati rice, washed and soaked for 30 minutes
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp black pepper
- 1 tsp salt
- 4 cups water
- 1 cup plain yogurt
Special equipment needed:
- Large baking dish with lid
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, mix together the lamb, onion, garlic, cumin powder, coriander powder, turmeric powder, black pepper, and salt.
3. In a large baking dish, spread the rice evenly on the bottom.
4. Place the lamb mixture on top of the rice.
5. Pour the water over the lamb and rice.
6. Cover the baking dish with aluminum foil and then the lid.
7. Bake in the preheated oven for 2-3 hours, until the lamb is tender and the rice is cooked.
8. In a small bowl, whisk together the yogurt and a pinch of salt.
9. Serve the haneeth hot with a dollop of yogurt on top.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 580
Fat: 20g
Carbohydrates: 60g
Protein: 38g
Sodium: 660mg
Sugar: 2g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Basmati rice can be substituted with any long-grain rice.
- Cumin powder, coriander powder, turmeric powder, and black pepper can be substituted with a pre-made spice blend like garam masala.
Variations:
- Add chopped vegetables like carrots and potatoes to the lamb mixture.
- Use coconut milk instead of water for a creamier dish.
- Add raisins and nuts to the rice for a sweet and savory flavor.
Tips and tricks:
- Make sure to soak the rice for at least 30 minutes to prevent it from becoming too dry.
- Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
- If the rice is still undercooked after the lamb is done, add more water and continue baking until the rice is fully cooked.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the haneeth in the oven at 350°F for 10-15 minutes, or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the haneeth in a large serving dish with the yogurt on top and garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
- Serve with a side of roasted vegetables like carrots and broccoli.
- Pair with a fresh salad.
Suggested side dishes:
- Roasted vegetables
- Fresh salad
Troubleshooting advice:
- If the rice is too dry, add more water and continue baking until fully cooked.
- If the lamb is not tender enough, continue baking until it reaches your desired level of tenderness.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Haneeth is a traditional Yemeni dish that is typically made with lamb or chicken and rice. It is often served with a side of yogurt.
Flavor profiles:
Savory, aromatic, and slightly spicy.
Serving suggestions:
Serve the haneeth family-style in a large serving dish with the yogurt on top.
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Region: Jordanian