Nadir's Haneeth

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Haneeth is a classic Yemeni dish that is usually reserved for special occasions like weddings and celebrations. Generously marinated lamb is slow-cooked for hours in spices until the meat is so tender and succulent it's falling off the bone. While it's traditionally made with a full shoulder or leg of lamb, this recipe is adjusted so you can make it more easily at home. Originally cooked in sand by the Bedouins, you can stimulate that same humidity by adding a pan of water below the roasting tray for more steam; however, it is not necessary for great results. This dish has lots of passive time, so while it's a long process, once you do the prep, it's really very simple to make. Serve with spiced rice and sahawig, and enjoy!

- Nadir Nahdi

Ingredients

FOR THE MEAT

4 ½ pounds of lamb shoulder or leg, cut into 2-3 inch cubes
4 tablespoons Hawaij Masala
1 ½ teaspoons Guntur Sannam Chilli
2 tablespoon tamarind puree
¼ cup tomato paste
3-4 garlic cloves, grated on a microplane
1 ½ teaspoons kosher salt, plus more to taste
Juice of 1-2 limes, for finishing

FOR SAHAWIG

3 cloves garlic, smashed and peeled
3 green chillies
¼ cup cilantro leaves and tender stems
2 tablespoons mint leaves
½ cup extra-virgin olive oil
Juice of 2-3 lemons (about ¼ cup)
½ teaspoon kosher salt

FOR THE SPICED RICE

1 cup white rice
2 cups water
3 Kandyan Cloves
2 Baraka Cardamom pods
1 Wild Cinnamon Quill
Pinch of salt

Methods

Add the meat to a large bowl and add the Hawaij, chilli powder, tamarind paste, tomato paste, garlic, and salt. Toss well with your hands to coat the meat with the marinade. Then cover with plastic wrap or transfer to an airtight container, refrigerate, and marinate for 24 hours.
Preheat the oven to 350°F.
Using a large roasting pan, line the bottom and sides with foil, doubling up if needed. Spread the marinated meat on top of the foil. Cover with two sheets of parchment paper, and then two more sheets of foil, pinching the sides to close and seal tightly. Transfer the roasting pan to the oven and cook until the meat is falling apart but there is still some liquid in the pan, about 3-4 hours.
Meanwhile, make the sahawig. Add all ingredients to a small food processor and process 8-10 times, until the sauce is mostly smooth, but still has some texture. Transfer to a small bowl and set aside.
To make the spiced rice, rinse the rice until it runs clear, then add to a pot or rice cooker with water, cloves, cardamom, cinnamon stick, and a pinch of salt. Cook for 15-20 minutes until the rice is moist, cooked through, but not starting to dry out. It should smell amazing.
Remove the meat from the oven, unwrap (being careful of the steam), and let it cool slightly. Serve atop a platter of spiced rice, with a healthy dollop of sahawig, and a squeeze of lime. Goes great with a simple salad, or fresh crusty bread. Enjoy!