Omani Shuwa
Lamb marinated for up to two days in a wet spice paste, wrapped in banana leaves, and traditionally buried in an underground sand pit to cook slowly for a full day or more — Oman's Eid dish, adapted here for a home oven.
Meat
Ingredients
- 4 lbs lamb, bone-in, cut into large pieces
- 1/4 cup vinegar or lime juice
- 6 cloves garlic
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp ground cloves
- 1 tbsp ground nutmeg
- 2 tbsp chili powder
- 1/4 cup oil
- Banana leaves, for wrapping
- Salt, to taste
Steps
- Blend the vinegar, garlic, cumin, coriander, cloves, nutmeg, chili powder, oil, and salt into a thick, wet spice paste.
- Rub the paste generously all over the lamb pieces, working it into every surface.
- Cover and marinate in the refrigerator for at least 24 hours, or up to 48 hours.
- Wrap the marinated lamb tightly in banana leaves, then in foil.
- Place in a very low oven (250F) and cook for 5-6 hours, until completely tender and falling off the bone.
- Unwrap carefully and serve with the collected juices, traditionally with rice.