Premium Recipe
Shuwa
The crown jewel of Omani cuisine - tender lamb marinated in aromatic spices and slow-cooked in underground sand ovens for 24-48 hours, creating incredibly succulent meat that falls off the bone.
2 Days
Prep Time
8-10 People
Serves
Special
Difficulty
Ingredients
- • 5 kg leg of lamb or goat meat
- • 2 tbsp ground coriander seeds
- • 2 tbsp ground cumin
- • 1 tbsp ground cardamom
- • 1 tbsp ground cinnamon
- • 2 tbsp red chili powder
- • 1 tbsp turmeric powder
- • 8 cloves garlic, finely minced
- • 3 inches fresh ginger, minced
- • Salt to taste
- • Banana leaves or heavy-duty foil
Instructions
- 1 Clean the meat thoroughly and make deep diagonal cuts all over to allow spices to penetrate
- 2 Mix all dry spices with minced garlic and ginger to form a thick, aromatic paste
- 3 Rub the spice mixture thoroughly into all meat cuts, ensuring deep penetration
- 4 Wrap tightly in banana leaves or multiple layers of heavy foil
- 5 Cook in underground sand oven for 24-48 hours at steady low heat
- 6 Remove carefully, unwrap, and serve with fragrant basmati rice
