Omani Shuwa (slow-roasted meat)

Name: Omani Shuwa (slow-roasted meat)
Total time: 360 min
Yield: 10
Cuisine: Gulf
Ingredients: For the lamb:; 2.5 kg bone-in leg or shoulder of lamb; For the marinade:; 10 cloves garlic and 2 tbsp crushed dried red chili; 1 tbsp cumin, 1 tbsp ground coriander and 1 tsp black pepper; 1 tsp turmeric, ½ tsp ground clove and 1 tsp ground cardamom; 4 tbsp oil, 3 tbsp vinegar and 3 tbsp lemon juice; 2 tbsp salt; For wrapping:; Banana leaves (optional), heavy-duty foil and an oven bag; To serve:; White rice cooked with ghee, salad and lemon

Recipe No.: G-41

Gulf360 minServes 10

Omani shuwa is lamb marinated in garlic, spices and vinegar, wrapped in banana or palm leaves and buried in an embers pit for a day or two, then opened on Eid morning in the neighbourhood. It is a symbol of Eid in Oman and the centre of communal gatherings. This is a home oven version that needs no pit.

Ingredients for Omani Shuwa

For the lamb
2.5 kgbone-in leg or shoulder of lamb
For the marinade
10 clovesgarlic and 2 tbsp crushed dried red chili
1 tbspcumin, 1 tbsp ground coriander and 1 tsp black pepper
1 tspturmeric, ½ tsp ground clove and 1 tsp ground cardamom
4 tbspoil, 3 tbsp vinegar and 3 tbsp lemon juice
2 tbspsalt
For wrapping
Banana leaves (optional), heavy-duty foil and an oven bag
To serve
White rice cooked with ghee, salad and lemon

Method

Blend the marinade ingredients into a paste.
Slash the lamb deeply to the bone, rub the marinade into the cuts and all over, and refrigerate covered 12 to 24 hours.
Wrap the lamb in banana leaves (if using) then two tight layers of foil and set in an oven bag or covered deep tray.
Bake at 150°C for 5 to 6 hours without opening until the meat separates from the bone.
Rest, wrapped, 20 minutes, then open carefully (the steam is hot) and pull the meat apart.
Serve with white rice, salad and lemon.

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