Shuwa (Oman)
Shuwa is not just a dish; it is a culinary tradition that holds deep cultural significance in Oman. Originating from the Dhofar region, this delicacy is often prepared during festive occasions, weddings, and significant celebrations, showcasing the hospitality and generosity of Omani culture. The preparation of Shuwa involves a meticulous process that can take up to 24 hours. The marinated meat is traditionally wrapped in banana leaves, which infuse a unique flavour and aroma during cooking. After being buried underground, the meat is left to cook slowly in the heat of the sand, allowing the flavours to meld and the meat to become incredibly tender. A huge thanks to Dina Macki for assisting with this recipe!
Ingredients
- 1 leg of lamb or 1 shoulder of sheep
- 3 tbsp white vinegar
- 3 tbsp of garlic paste or 10 cloves (mashed)
- 50 ml of vegetable oil
- 1 tbsp brown sugar
- 1 or 2 banana leaves to wrap your meat in
Baharat spice mix
- 1 tbsp cloves
- 1 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 or 2 cinnamon sticks
- 5-8 cardamom pods
- 2 tbsp chilli flakes
- 2 tbsp black peppercorns
- 1 tbsp salt
- 4 whole dried limes
Saffron Rice
- Pinch of high quality saffron strands
- 1 tsp granulated sugar
- 3 cups Basmati rice
- 4 cups water
- 2 tbsp vegetable or olive oil
- Salt
Step 1
Place all the spices into a blender and blitz until you have a fine powder.
Combine the Baharat mix with the mashed garlic, vinegar and oil. Mix them together well until you have formed a thick paste.
Step 2
Using a knife, cut small slits all over the meat to allow the marinade to absorb. Pour the marinade over and massage with your hands into all the creases, folds and cuts of the meat. Don’t worry if you have excess marinade left over. Just pour it all over.
Step 3
Place the meat onto the banana leaf and wrap as tightly as possible, if you don’t have a banana leaf, foil will work just fine. You want to make sure the meat is sealed well like a parcel, so all the steam and juices remain inside.
Step 4
Now, place your meat inside a roasting tray and if you can leave it to marinate in the fridge for 24-48hrs - just remember to bring it to room temperature before roasting.
Step 5
Heat the oven to 150°C/300°F/Gas mark 2
Once you are ready to cook your meat, place in the oven and wait, patiently for five hours.
Wrap meat in banana leaves
Step 6
Wash the rice and set aside.
Take the saffron strands and grind together with some sugar in a pestle and mortar. Add some water and mix well until all combined, set aside.
Step 7
Pour the rice into your cooking pot and add 4 cups of water. Add a small amount of oil and a generous pinch of salt. Once the water begins to lightly boil add in your saffron mixture.
Step 8
Cook the rice for roughly 10 mins, or until the rice grains are nice and soft.
Once the rice is done, plate it up and add your slow-cooked lamb on top.
Finally finish off with a garnish of fresh pomegranate seeds and chopped coriander.
