Haneeth Slow-Roasted Lamb
Lamb shoulder slow-roasted with cumin, coriander, cardamom and cinnamon until it falls apart, served over basmati rice with toasted almonds and raisins. Serves 6.
- Prep
- 25 min
- Cook
- 210 min
- Total
- 235 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 2 kg
- 200 g
- 6 cloves
- 2 tsp
- 2 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 1 tsp
- 2 tsp
- 2 tbsp
- 2 tbsp
- 400 g
- 700 ml
- 40 g
- 30 g
Process
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Pat the lamb shoulder dry with paper towels. In a small bowl, mix the plain yogurt, crushed garlic, ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cardamom, black pepper, salt, olive oil and lemon juice into a thick paste.
Rub the paste all over the lamb shoulder, pushing it into any crevices. Cover and marinate in the fridge for at least 4 hours, ideally overnight.
Heat the oven to 160°C. Place the lamb in a roasting pan with a tight-fitting lid or a deep baking dish you can cover with foil. Add 200 ml of the water to the bottom of the pan.
Cover tightly and roast for 3 hours. The lamb should be very tender and a knife should slide in with no resistance.
Uncover, increase the oven to 220°C and roast for 20–25 minutes more, until the surface is browned and slightly crisp. Watch closely so it does not burn.
While the lamb browns, rinse the basmati rice until the water runs clear. In a pot, bring the remaining 500 ml water to a boil with the bay leaf and a pinch of salt. Add the rice, reduce the heat to low, cover and cook for 12 minutes. Turn off the heat and let it steam for 10 minutes.
Remove the lamb from the oven and rest for 15 minutes. Skim the fat from the pan juices and spoon some juices over the rice. Fluff the rice with a fork.
Shred or cut the lamb into chunks. Serve over the rice, garnished with toasted almonds and raisins if using.
Kitchen notes
Kitchen notes
- The most common mistake is not marinating long enough; the yogurt and spices need at least 4 hours to penetrate the meat, and overnight is better.
- Do not skip resting the lamb after roasting; resting for 15 minutes allows the juices to redistribute so the meat stays moist.
- If the lamb is not falling off the bone after 3 hours, continue roasting in 20-minute increments, covered, until it is.
- For extra flavor, add a few whole cloves or a cinnamon stick to the rice while it cooks.
Substitutions
- lamb shoulder→lamb leg or beef chuck roast
- plain yogurt→coconut yogurt for a dairy-free version
- basmati rice→jasmine rice or short-grain rice
- toasted almonds→toasted pine nuts or cashews
Storage & reheating
Store leftover lamb and rice separately in airtight containers in the fridge for up to 4 days. To reheat, place the lamb in a covered oven-safe dish with a splash of water or broth and warm at 160°C for 15-20 minutes, or until heated through. Reheat rice in the microwave with a damp paper towel over it, or in a steamer. Freeze lamb only, wrapped tightly, for up to 2 months; thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Can I use a slow cooker instead of the oven for haneeth lamb?
Yes. After marinating, place the lamb in the slow cooker with 200 ml water and cook on low for 7-8 hours, or until tender. Then transfer to a baking dish and broil in the oven at 220°C for 10-15 minutes to brown the surface. The texture will be slightly softer than oven-roasted.
Why is my haneeth lamb dry and tough?
Dryness usually means the lamb was cooked uncovered for too long or at too high a temperature. Keep it covered for the first 3 hours at 160°C to trap steam, and only uncover for the final browning. Also, resting the meat for 15 minutes after roasting helps retain juices.
How do I know when the lamb is done?
The lamb is done when a knife or skewer inserted into the thickest part slides in with no resistance, and the meat easily pulls away from the bone. The internal temperature should be around 90°C for fall-apart tenderness. If it is still resistant, continue cooking covered in 20-minute increments.
Can I make haneeth lamb ahead of time?
Yes. You can marinate the lamb up to 24 hours in advance. You can also roast it fully a day ahead, cool it, and store it covered in the fridge. Reheat it covered at 160°C for 20-25 minutes, then uncover and broil briefly to refresh the crust.
What can I use instead of yogurt in the marinade?
You can substitute with 200 g of coconut yogurt for a dairy-free option, or with 150 ml of plain full-fat milk mixed with 1 tbsp lemon juice. The yogurt helps tenderize the meat and carries the spices, so keep the consistency thick.
Can I freeze leftover haneeth lamb?
Yes. Shred or slice the cooked lamb, pack it airtight, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat covered at 160°C with a splash of water or broth until hot. The rice does not freeze well; make fresh rice when serving.
Is haneeth lamb spicy?
No, this recipe is aromatic rather than spicy. The heat comes only from black pepper, which is mild. If you want more heat, add 1/2 tsp of cayenne pepper or a chopped green chili to the marinade.
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