📝 About This Recipe
Experience the crown jewel of Omani hospitality with Shuwa, a masterpiece of slow-cooked lamb traditionally prepared in underground fire pits during Eid celebrations. This recipe adapts the ancient technique for your home oven, coating succulent meat in a complex 'Baharat' spice paste of cloves, nutmeg, and cumin. After hours of low-temperature roasting, the meat becomes incredibly tender, falling off the bone with a smoky, aromatic depth that is truly unforgettable.
🥗 Ingredients
The Meat
- 2.5 kg Lamb Shoulder or Leg (bone-in, with deep incisions made to the bone)
- 1/4 cup White Vinegar (for cleaning and tenderizing)
The Shuwa Spice Rub (Baharat)
- 10-12 cloves Garlic (peeled and crushed into a paste)
- 3 tablespoons Coriander Seeds (toasted and ground)
- 2 tablespoons Cumin Seeds (toasted and ground)
- 1 tablespoon Black Peppercorns (freshly ground)
- 4-6 pieces Dried Red Chilies (soaked and blended, or 1 tbsp chili flakes)
- 1 teaspoon Cloves (ground)
- 1/2 teaspoon Nutmeg (freshly grated)
- 1 tablespoon Cinnamon Powder
- 1 teaspoon Turmeric Powder
- 2 tablespoons Sea Salt (adjust to taste)
- 1/2 cup Date Vinegar or Balsamic Vinegar (to form the paste)
- 3 tablespoons Vegetable Oil
The Wrapping
- 4-6 large pieces Banana Leaves (thawed if frozen, softened over a flame)
- 1 roll Aluminum Foil (heavy duty)
👨🍳 Instructions
-
1
Begin by cleaning the lamb. Rub the meat with white vinegar and rinse under cold water. Pat it completely dry with paper towels—this is crucial for the spice rub to adhere.
-
2
Using a sharp knife, make deep slits all over the meat, reaching down to the bone. This allows the marinade to penetrate the thickest parts of the lamb.
-
3
In a heavy skillet, toast the coriander seeds, cumin seeds, and peppercorns over medium heat for 2-3 minutes until fragrant. Grind them into a fine powder.
-
4
In a food processor or large mortar and pestle, combine the ground spices, garlic, chilies, nutmeg, cinnamon, turmeric, salt, oil, and date vinegar. Process until it forms a thick, smooth, aromatic paste.
-
5
Generously massage the spice paste into the lamb, ensuring you push plenty of the marinade into the deep slits you created earlier. Cover and refrigerate for at least 12 hours, preferably 24 hours.
-
6
Preheat your oven to 140°C (285°F). Authentic Shuwa is cooked low and slow.
-
7
Prepare the banana leaves by quickly passing them over an open gas flame or dipping them in hot water until they become pliable and shiny.
-
8
Lay out two large sheets of heavy-duty foil in a cross pattern. Place the softened banana leaves on top. Position the marinated lamb in the center.
-
9
Wrap the banana leaves tightly around the meat, then seal the aluminum foil around it to create an airtight parcel. No steam should escape during the long cooking process.
-
10
Place the parcel in a deep roasting tray. Pour 2 cups of water into the bottom of the tray to create a humid environment in the oven.
-
11
Roast in the oven for 5 to 6 hours. Check the water level in the tray every 2 hours and top up if necessary.
-
12
After 6 hours, turn off the oven but leave the lamb inside for another 30 minutes to rest and reabsorb its juices.
-
13
Carefully open the foil and banana leaf parcel—be wary of the hot steam. The meat should be dark, fragrant, and literally falling away from the bone.
💡 Chef's Tips
For the most authentic flavor, try to source Omani date vinegar; if unavailable, a mix of balsamic and apple cider vinegar works well. Do not skip the banana leaves; they provide a subtle grassy sweetness and keep the meat incredibly moist. If you have time, marinating for a full 48 hours will yield a much deeper flavor profile. Ensure the foil seal is perfect; if steam escapes, the meat may dry out instead of becoming tender. Save the juices from the bottom of the foil parcel to drizzle over your rice.
🍽️ Serving Suggestions
Serve over a large platter of Saffron or Mandi rice garnished with fried onions and raisins. Pair with 'Sahoowak', a spicy Yemeni-style tomato and green chili salsa. Provide a side of fresh yogurt or laban to balance the intense spices. Serve with a simple salad of cucumber, tomato, and red onion with a lemon-sumac dressing. End the meal with Omani Kahwa (coffee) and fresh dates.