Haneeth Lamb
Haneeth is a flavourful Somali/Yemeni-style lamb dish and, typically, is prepared with an abundance of spice mixture; it falls under the category of dishes that are mainly slow-cooked to achieve tender meat and deep flavors. Here is a basic recipe for Haneeth, Somali/Yemeni-stylelamb:
Equipment
- Large Pot A heavy-bottomed pot is essential for browning the lamb and simmering it slowly.
- Sharp Knife For chopping the onions, garlic, ginger, tomatoes, and other vegetables. A sharp chef’s knife is ideal for quick, clean cuts.
- Cutting Board To chop and prepare the ingredients. A sturdy cutting board will help with all the chopping tasks.
- Measuring Spoons For measuring the spices and other small ingredients like the turmeric, cinnamon, and cardamom.
- Wooden Spoon or Spatula For stirring the ingredients while sautéing and browning the lamb. A wooden spoon is ideal because it won't damage your pot.
- Grater (for ginger) A fine grater is helpful if you prefer to grate fresh ginger instead of mincing it.
- Meat Thermometer (Optional) If you're checking for the internal temperature of the lamb): Lamb is cooked well when it's tender and easily falls off the bone.
- Strainer or Sieve (Optional) If you're using stock or broth, you might want to strain it before adding it to the pot.
Ingredients
- 2.2 lbs Lamb Bone-in cuts like shoulder, shank, or neck
- 2 medium Onions Medium, finely chopped
- 4 Garlic Cloves, minced
- 1 inch Ginger Grated or minced
- 2 Tomatoes Medium, chopped
- 2 Green chilies Slit or chopped (optional for heat)
- 2 tbsp Lemon juice
- ½ cup Yogurt Optional, for added richness
- ¼ cup Cilantro chopped (for garnish)
- 3 tbsp Oil (vegetable oil or ghee)
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Ground cinnamon
- 1 tsp Ground cardamom
- 1 tsp Ground turmeric
- 1 tsp Ground black pepper
- 1 tsp Ground cloves
- 1 pieces Cloves whole (or ¼ tsp ground)
- 2 leaves Bay leaves
- Salt to taste
- 3-4 cups Water or stock Adjust for desired sauce consistency
Instructions
Marinate the Lamb (Optional but Recommended):
- In a large bowl, mix the lamb pieces with 1 tablespoon of oil, yogurt (if using), lemon juice, cumin, coriander, cinnamon, cardamom, turmeric, black pepper, and a pinch of salt. Let it marinate for at least 30 minutes to an hour, but for the best flavour, marinate it overnight in the fridge.
Prepare the Base
- In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onions and cook, stirring occasionally, until they turn golden brown and soft, about 8-10 minutes.
- Add the minced garlic and ginger, and cook for another 1-2 minutes, until fragrant.
Brown the Lamb:
- Add the marinated lamb pieces to the pot and brown them on all sides. This will take about 5-7 minutes. Make sure the meat is well-seared to lock in the flavors.
Add Tomatoes and Spices:
- Stir in the chopped tomatoes, green chilies (if using), and the remaining spices: cinnamon, cardamom, cloves, bay leaves, and salt. Cook for another 5 minutes, allowing the tomatoes to break down and the spices to release their fragrance.
Cook the Lamb:
- Add 3-4 cups of water or lamb stock (enough to just cover the lamb). Bring to a boil, then reduce the heat to low and cover the pot. Let the lamb simmer gently for about 1.5 to 2 hours or until the meat is tender and falling off the bone. Stir occasionally, and check if more water is needed.
Finishing Touches:
- Once the lamb is tender and the sauce has thickened to your liking, check for seasoning and adjust with more salt or spices if needed.
- Garnish with fresh chopped cilantro and serve with rice (like Somali-style "bariis" or plain basmati rice), flatbread, or bread of your choice.
Tips:
- For extra richness: Add a tablespoon of ghee or butter at the end of cooking to make the sauce silky.
- For a smoky flavour: You can add a few drops of liquid smoke, or cook the dish with a small piece of charcoal placed in a foil pouch, placed on top of the lamb and covered while it simmers.
- Enjoy your homemade Haneeth! This Somali/Yemeni lamb dish is packed with savory spices and is perfect for a hearty meal.
Notes
