Haneeth

Slow-roasted lamb, spice-rubbed and falling from the bone.

Ingredients

• 1.5 kg Lamb shoulder
• 3 tbsp Hawaij spice mix
• 6 cloves Garlic
• 2 tbsp Ginger
• 1 tbsp Black pepper
• 2 tbsp Salt
• 3 tbsp Ghee
• 2 cups Water

Method

1. Make the rub — Blend the garlic, ginger, hawaij, pepper, salt and ghee into a thick paste.
2. Marinate — Rub the paste all over the lamb and leave it overnight in the fridge.
3. Slow roast — Set the lamb over water in a covered roasting pan and cook at 160°C for 4 hours.
4. Brown the surface — Uncover and roast at 220°C for 20 minutes until the outside darkens and crisps.
5. Haneeth is ready — Rest for 10 minutes and serve over rice with the pan juices.

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• Mandi
• Zurbian
• Fahsa
• Bint Al Sahn
• Masoub