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Haneeth: photo of the dish
Illustrative photo: Ser Amantio di Nicolao — CC BY-SA 4.0, Wikimedia Commons
Meat

Haneeth

Lamb, whole or in large pieces, slow-cooked in a covered oven or an earth oven, typical of the Hijaz and southern Saudi Arabia. The meat becomes tender and fragrant with spices, and falls easily off the bone.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Instructions

  1. Mix the oil, tomato paste, spices, salt and yoghurt, then coat the meat thoroughly.
  2. Leave to marinate in the fridge for at least 2 hours, ideally overnight.
  3. Place the lamb in an ovenproof dish, with the onion cut into wedges and whole garlic around it.
  4. Pour the water into the bottom of the dish, then cover tightly with aluminium foil.
  5. Bake at 160 °C for 3 hours, basting the meat with the cooking juices every 45 minutes.
  6. Check the cooking: the meat should come away from the bone easily.
  7. Cook the rice separately with a little of the cooking juices to flavour it.
  8. Serve the whole piece of meat on the rice, with the cooking juices as a sauce.

Variations and tips

Casserole version. In a large casserole dish, brown the meat, then cover and simmer very gently for 2 hours 30 minutes.

More ideas

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Original Ecomely recipe.