Ingredients with Measurements:
- 2 lbs lamb shoulder, bone-in
- 2 cups basmati rice
- 4 cups water
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil
- 1/4 cup ghee
- 1/4 cup raisins
- 1/4 cup slivered almonds
Special equipment needed:
- Large pot with lid
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the lamb shoulder and pat dry with paper towels.
3. In a small bowl, mix together the cumin, coriander, cardamom, cinnamon, salt, and black pepper.
4. Rub the spice mixture all over the lamb shoulder.
5. In a large pot, heat the vegetable oil over medium-high heat.
6. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
7. Add the lamb shoulder to the pot and brown on all sides, about 10 minutes.
8. Add enough water to the pot to cover the lamb shoulder.
9. Bring the water to a boil, then reduce the heat to low and cover the pot with a lid.
10. Simmer the lamb shoulder for 2-3 hours, or until the meat is tender and falls off the bone.
11. While the lamb is cooking, rinse the rice in cold water until the water runs clear.
12. In a separate pot, bring 4 cups of water to a boil.
13. Add the rinsed rice to the boiling water and stir.
14. Reduce the heat to low and cover the pot with a lid.
15. Cook the rice for 18-20 minutes, or until the water is absorbed and the rice is tender.
16. In a small saucepan, melt the ghee over low heat.
17. Add the raisins and slivered almonds to the saucepan and cook for 2-3 minutes, or until the raisins are plump and the almonds are golden brown.
18. When the lamb is done cooking, remove it from the pot and place it on a large sheet of aluminum foil.
19. Wrap the lamb in the aluminum foil and place it in the preheated oven.
20. Bake the lamb for 10-15 minutes, or until it is browned and crispy on the outside.
21. To serve, fluff the cooked rice with a fork and transfer it to a large serving platter.
22. Place the lamb shoulder on top of the rice.
23. Spoon the raisins and slivered almonds over the lamb.
24. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours and 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 620
Fat: 32g
Carbohydrates: 55g
Protein: 27g
Sodium: 620mg
Sugar: 7g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or chicken.
- Basmati rice can be substituted with any long-grain rice.
- Vegetable oil can be substituted with any neutral oil.
- Ghee can be substituted with butter or oil.
- Raisins can be substituted with dried cranberries or apricots.
- Slivered almonds can be substituted with chopped pistachios or cashews.
Variations:
- Add chopped carrots and potatoes to the pot with the lamb for a one-pot meal.
- Use lamb shanks instead of lamb shoulder for a different texture.
- Add chopped fresh herbs, such as parsley or cilantro, to the rice for extra flavor.
- Serve the lamb with a side of yogurt sauce, made with plain yogurt, garlic, and lemon juice.
Tips and tricks:
- Make sure to brown the lamb shoulder well before simmering it in the pot to develop a deep flavor.
- Use a meat thermometer to check the internal temperature of the lamb shoulder to ensure it is fully cooked.
- Fluff the rice with a fork after cooking to prevent it from becoming sticky.
- Toast the slivered almonds in a dry pan before adding them to the ghee for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lamb and rice in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the lamb and rice on a large platter with the raisins and slivered almonds scattered on top.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve with a side of roasted vegetables, such as carrots or Brussels sprouts.
Suggested side dishes:
- Roasted vegetables
- Greek salad
- Hummus and pita bread
Troubleshooting advice:
- If the lamb is tough, it may need to cook for longer.
- If the rice is too dry, add a splash of water and fluff with a fork.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lamb Haneeth is a traditional Yemeni dish that is also popular in other Middle Eastern countries. It is typically served for special occasions and celebrations.
Flavor profiles:
Lamb Haneeth is a savory and aromatic dish, with flavors of cumin, coriander, cardamom, and cinnamon. The raisins and slivered almonds add a touch of sweetness and crunch.
Serving suggestions:
Serve Lamb Haneeth with a side of roasted vegetables and a fresh salad for a complete meal.
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Region: Yemeni