Oman / Main
Shuwa
Lamb in a spice paste, wrapped in leaves and cooked for a full day. Oman's dish for Eid.
Ingredients
- Leg of lamb3 kg
- Ground cumin3 tbsp
- Ground coriander2 tbsp
- Turmeric1 tbsp
- Ground red pepper1 tbsp
- Dried lime3
- Garlic10 cloves
- Vinegar4 tbsp
- Vegetable oil100 ml
- Banana leaves or foil4
- Basmati rice, to serve700 g
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Grind the garlic, all the spices, the crushed dried limes, vinegar, oil and salt into a thick paste.
Cut deep slashes to the bone and rub the paste inside them and all over the outside.
Refrigerate overnight, twelve hours at least.
Wrap the meat in banana leaves, then tightly in two layers of foil. No gap may remain.
Set the parcel on a tray, pour a cup of water into the tray and bake at 130 °C for eight hours.
Unwrap it, pour off the juices and cook the rice in them. Pull the meat into threads by hand.
Serve the meat over the rice, from a shared platter, eaten by hand.
