25-Min Sheet Pan Haneeth — Spiced Lamb & Crispy Rice
Tender lamb shoulder seared and finished with warm spices, served over fragrant rice and crispy fried onions — the TikTok version of Yemen's slow-roasted classic, done in one pan in 20 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 1 lb lamb shoulder, cut into 1-inch cubes
- 1 cup long-grain rice, uncooked
- 1 medium yellow onion, thinly sliced
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 3 whole black cardamom pods, crushed
- 2 cups chicken or lamb stock
Instructions
- 1
Pat lamb dry with paper towels. Season generously with salt and pepper.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear lamb in batches, 90 seconds per side without stirring until deeply browned. Transfer to a plate.
- 4
In the same skillet, cook sliced onion over medium until edges crisp, 4 minutes. Stir in cumin, coriander, turmeric, and cardamom, cooking 30 seconds until fragrant.
- 5
Add rice and stir to coat in spiced oil for 1 minute. Pour in stock and return lamb to the pan.
- 6
Cover, reduce heat to low, and cook 12 minutes until rice is tender and liquid is absorbed. Remove from heat.
- 7
Fluff with a fork. Serve immediately topped with extra crispy fried onions if you have them.
Tools you’ll need
- 12-inch skillet with lid
- paper towels
- wooden spoon
- fork
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