Haneeth — spice-roasted lamb shoulder

Name: Haneeth — spice-roasted lamb shoulder
Prep time: 20 min
Cook time: 245 min
Total time: 565 min
Yield: 8
Ingredients: 1 cinnamon stick; 1 tsp ground cinnamon; 10 cardamom pod; 1 tsp ground cardamom; 7 clove; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp ground turmeric; 2 cups of water; 2.5 kg raw bone-in lamb shoulder; 10 bay leaf; 10 garlic clove; 0.5 cup of olive oil for the marinade; 3 tbsp olive oil for the vegetables; 3 onions; 12 small potato; 2 tsp ground black pepper; 7 tsp salt

Main course
Yemeni

A marinated shoulder slowly roasted under a sealed cover with potatoes and aromatics.

Active time30 min

Cooking4 h 30 min

Total9 hResting : 5 h

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Ingredients

2 tsp ground coriander
10 bay leaves
10 garlic cloves
3 onions
12 small potatoes
2.5 kg raw bone-in lamb shoulder
1 cinnamon stick
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground turmeric
2 cups of water
half a cup of olive oil for the marinade
3 tbsp olive oil for the vegetables
2 tsp ground black pepper
7 tsp salt
10 cardamom pods
1 tsp ground cardamom
7 cloves

Preparation

Step completed · 1
Peel the onions. Blend 1 piece onion with the marinade oil, cumin, turmeric, coriander, ground cinnamon and cardamom, pepper and 5 tsp salt. Make slits in the shoulder with a knife. Rub the paste over the meat and into the slits. Cover and refrigerate to marinate for at least 240 min.
Step completed · 2
Take the lamb out of the refrigerator 60 min before roasting. Preheat the oven to 175 °C. Slice the remaining onions, 2 pieces. Peel the garlic and potatoes, then halve the potatoes. Put them in a large deep roasting dish with the onions, cardamom pods, bay leaves, cinnamon stick, cloves, the olive oil for the vegetables and 1.5 tsp salt. Mix. Place the shoulder on top and pour the measured water into the bottom.
Step completed · 3
Cover the dish with baking paper, then seal the edges tightly with foil. Roast for about 240 min, checking from 180 min. The meat should pull easily from the bone. If the bottom dries before the meat is tender, add a little water and reseal carefully. Uncover, baste with the cooking juices and grill for about 5 min, watching constantly. Remove the whole spices before serving the lamb with the potatoes and onions.

Allergens

Composition to be confirmed.

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration