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Lamb Haneeth

A delicious Yemeni preparation of lamb that's full of flavor and gives you tender lamb meat in a really simple preparation method.
Course Main Course
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 3 hours
Marination time 12 hours
Servings -6 people
Calories 451kcal


  • 1 bunch green onions
  • 1 bunch chives
  • 3 peeled garlic cloves
  • 1 tablespoon cumin powder
  • 1 tablespoon turmeric powder
  • 1 tbsp salt
  • 1/2 tablespoon black pepper powder
  • 1/2 teaspoon cinnamon powder
  • 3 cloves
  • 4 whole cardamom pods
  • 3 bay leaves
  • 1/3 cup olive oil
  • 1.5 tablespoon butter 20 g
  • 2 dried lemons (lumee) optional
  • 4 lamb shanks or lamb pieces with bone 650 g, 1.5 lb


  • Combine all the ingredients from the green onions through to the butter (everything but the dried lemon and the lamb) in a food processor or blender, and process until well blended and has turned into a thick paste consistency. If you need to, add a splash of water if the sauce is so thick it won't combine well.
  • Pour this green sauce over the lamb shanks and toss to coat thoroughly, then cover tightly by placing a sheet of parchment paper on top of the lamb, then sealing with foil and marinade for as much time as you have- anywhere from 4 hours to overnight.
  • When it's time to cook the lamb, preheat the oven to 465 F (240C). Place the foil covered pan in the oven for 1 hour. After 1 hour, reduce the temperature to 350 F (180C) and cook for another 2 hours. Halfway through, toss the lamb, flipping the pieces over. When 30 minutes of cooking time remain, uncover the dish so that the outside of the lamb crisps up a little.
  • Serve with rice of choice, preferably topped with toasted nuts and garnished with chopped cilantro (coriander)


Calories: 451kcal