Yemeni Lamb Haneeth

Ingredients

• 5 pounds lamb, shanks or bone-in shoulder
• 1/4 cup plain yogurt
• 1/4 cup olive oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 1 teaspoon coriander powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon turmeric
• 6 whole cloves
• 3 dried bayleaves
• 8 cardamom pods (cracked)
• 2 dried lemon or limes ((optional))
• 1/4 cup parsley
• 10 garlic cloves
• 1/2 cup green onions
• 1 roma tomato
• 2 teaspoons salt (or more, to taste. (adjust salt when tasting the marinade before adding it to the lamb))

Instructions

1. 1

   Blend the tomato, garlic, green onions, and parsley all together, along with the yogurt and olive oil.

2. 2

   You can also add the spices now, aside from the whole spices. Blend until smooth.

3. 3

   Make some slits into the shanks. Add the shanks to a baking tray lined with parchment paper.

4. 4

   Pour the marinade blend all over, making sure to get it in the slits. Use your fingers to ensure so.

5. 5

   Add all the whole spices and rub them on top of the shanks.

6. 6

   Cover with aluminum foil, and bake in a preheated oven at 400 fahrenheit for 2-3 hours.

7. 7

   Check the doneness using a fork, the meat should pull apart easily.