🇸🇦 Saudi Arabia cuisine · #10
Haneeth
Time300 min
Serves8
Ingredients7
Spiced lamb slow-cooked in a sealed pit or tannour until it falls off the bone — a classic of southern Saudi and Yemeni cooking.
Ingredients
Method
- Mix the spices with garlic, ghee and salt and rub all over the lamb.
- Wrap tightly in foil.
- Cook at 140°C for 4–5 hours.
- Unwrap and brown at the highest heat for 15 minutes.
- Serve over rice with the juices.