Haneeth | FoodieAtlas

Ingredients

For the Marinade:
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground turmeric
2 tablespoons ground black pepper
1 tablespoon ground cardamom
1 tablespoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
4 cloves garlic, minced
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) lemon juice
Salt to taste
For the Meat:
4 lbs (1.8 kg) lamb shoulder or leg, bone-in
2 large onions, quartered
2 large tomatoes, quartered
4-5 bay leaves
1/2 cup (120 ml) water
For Serving:
Flatbread or rice
Fresh salad

Instructions

Prepare the Marinade

In a large bowl, combine the ground cumin, ground coriander, ground turmeric, ground black pepper, ground cardamom, ground cloves, ground cinnamon, ground nutmeg, minced garlic, olive oil, lemon juice, and salt. Mix well to form a marinade.

Marinate the Meat

Rub the marinade all over the lamb, making sure to cover it evenly. Let the meat marinate for at least 2 hours, preferably overnight, in the refrigerator.

Preheat the Oven

Preheat your oven to 325째F (165째C).

Prepare the Baking Dish

In a large baking dish or roasting pan, place the quartered onions, quartered tomatoes, and bay leaves at the bottom.

Place the marinated lamb on top of the vegetables.

Add 1/2 cup of water to the baking dish.

Cover and Roast

Cover the baking dish tightly with aluminum foil.

Roast in the preheated oven for about 3-4 hours, or until the meat is tender and falling off the bone.

Uncover and Brown

Increase the oven temperature to 400째F (200째C).

Uncover the baking dish and roast for an additional 20-30 minutes, or until the lamb is browned and crispy on the outside.

Serve

Remove the lamb from the oven and let it rest for a few minutes before serving.