Haneeth

Name: Haneeth
Total time: 195 min
Yield: 5
Cuisine: Saudi Arabian
Ingredients: 2 kg lamb, in large pieces; 3 tbsp oil; 2 onions, chopped, and 5 garlic cloves; Turmeric, cumin and mixed spice; Salt and black pepper

Lamb rubbed with spices and roasted slowly, wrapped and sealed — every quantity in grams, calories per serving.

860kcal47 gprotein195 minPrep

Per serving · 430 g

860

kcal

47 g

protein

99 g

carbs

31 g

fat

Prep: 195 minServes: 5Whole dish: 2150 gWhole dish energy: 4300 kcal

Ingredients

2 kg lamb, in large pieces2000 g
3 tbsp oil42 g
2 onions, chopped, and 5 garlic cloves255 g
Turmeric, cumin and mixed spice15 g
Salt and black pepper12 g

Whole dish: 2150 g

Method

1
Pat the lamb dry and mix salt, pepper, turmeric, cumin and mixed spice with oil.
2
Rub the meat thoroughly and leave from four hours to overnight.
3
Lay marakh sticks in a roasting tray, set the meat on them and add another layer on top.
4
Seal tightly with foil and roast at 240°C for one hour.
5
Lower to 180°C and cook two hours more until the meat pulls apart. Serve with plain rice.

Enjoy it

Log it in Fodi in one tap — a serving, half of one, or by the gram.

430 g · 860 kcal

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