World Flavors Cookbook

Lamb Haneeth

A southern Yemeni specialty where lamb is marinated in spices and slow-cooked until it falls off the bone, often wrapped in banana or lotus leaves to seal in moisture.

Cuisine: Yemen

Ingredients

• 1.5kg lamb ribs or shoulder
• Haneeth spice: cumin, coriander, cinnamon, cloves, turmeric
• Garlic and onion paste
• Banana leaves or foil for wrapping
• Smoked basmati rice

Instructions

1. Rub lamb with the spice paste and marinate for 4 hours.
2. Wrap meat tightly in leaves or foil.
3. Slow-roast in a low oven (150°C) for 2.5 to 3 hours.
4. Serve over a bed of fragrant rice.