Set out a scale and the equipment for Haneeth. Heat to 425°F / 218°C and give it 5 minutes so the surface is actually hot. Weigh lamb leg, dry basmati rice, garlic, ground cumin, ground coriander, black pepper, yellow onion, olive oil, kosher salt. Haneeth is cooked in Sanaa as its own plate, not as a copy of a restaurant menu. Salt the lamb with cumin and garlic and roast it slowly, then serve it on spiced rice. Amounts are for 4 from foods this library can count.
