Lamb Haneeth

🧂 Ingredients

• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp coriander
• 1 tsp garlic powder
• 1/2 tsp cayenne powder
• 1/4 tsp onion powder
• 1 tsp curry powder
• 1 tbsp salt
• 1 tsp cinnamon powder
• 1 tsp ground cloves
• 1 tsp dry ginger
• 3 garlic cloves

  peeled
• 3 bay leaves
• 2 cinnamon sticks
• 2 tbsp cardamom

  or cardamom ods
• 2 dried lemons
• 2 onions

  sliced and cut into strips
• 2 bell peppers

  red and green, cut into strips
• 2 tomatoes

  sliced and cut into strips
• 1 jalapeno seeded and cut into strips
• 4 lamb shanks 1.5 lb each
• 3 tbsp vegetable oil
• 1 onion

  sliced and cut into strips
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp cardamom
• 2 garlic cloves thinly sliced
• 2 bell peppers

  red and green, cut into strips
• 1 Jalapeno

  diced
• 2 tbsp Cilantro

  chopped
• 5 cups boiling water
• 3 cups basmati rice
• Saffron for color
• Toasted pine nuts

  if desired

Instructions

• 1 Puncture both sides of the meat with a knife, to allow better saturation of the
  marinade
• 2 Rub oil all over the meat
• 3 Make the dry rub.
• 4 Rub the dry mixture all over the lamb shanks and coat thoroughly
• 5 In a roasting pan, place some parchment paper on bottom, to prevent sticking
• 6 Put the marinated lamb on the parchment paper.
• 7 Place cinnamon sticks, bay leaves, dried lemons, & garlic slices around the lamb
• 8 Add the sliced onions, bell peppers, tomatoes, and jalapeno around the meat
• 9 Vegetables should be all over and under the lamb.
• 10 Add Dried Lemons Instructions Below
• 11 Place another sheet of parchment paper on the meat & veggies
• 12 Heat the oven to 375
• 13 Seal with foil, cover and cook in the oven for 3 hours
• 14 When 30 minutes of cooking time remain, uncover the dish so that the outside of
  the lamb crisps up a little.
• 15 Heat 3 tbsp of oil
• 16 Sauté 1 chopped onion
• 17 Add cinnamon sticks, garlic, cardamom, coriander seed and cumin seed, cooking
  until fragrant
• 18 Sauté remaining veggies for 2 minutes
• 19 Pour in 5 cups of boiling water
• 20 Add the 3 cups basmati rice
• 21 Cook rice on medium heat for about 20 minutes
• 22 Serve the Lamb Haneeth on the basmati rice, preferably topped with toasted nuts,
  and garnished with chopped cilantro
• 23 Preheat your oven to the lowest temperature (around 150°F or 65°C).
• 24 Slice two lemons in half
• 25 Arrange the lemons on a baking sheet, ensuring they don’t touch.
• 26 Dry them in the oven for 8 hours, checking & turning them as needed

Nutrition Info