Shuwa

Chef Ibrahim Salem from Anantara Al Jabal Al Akhdar Resort shares his recipe for traditional Omani shuwa
Omani shuwa presented on a bed of rice
ITP Media Group
Omani shuwa presented on a bed of rice
April 01, 2019
Level Intermediate
Preparation Time 12-24 hours including marination
Cooking Time 24 hours
Serves 6-8


PHOTO BY Aasiya Jagadeesh

INGREDIENTS

10 cloves garlic, crushed
2 tsp spinneysFOOD Black Pepper
1½ tsp tsp spinneysFOOD Fine Cumin
2 tsp spinneysFOOD Coriander Seeds, ground
1½ tsp spinneysFOOD Fine Turmeric
1 tsp cloves, ground
25-30 dry red chillies, powdered, to taste
spinneysFOOD Salt, to taste
4 tbsp oil
3 tbsp vinegar
Juice of 1 Lemon
1 leg of lamb, bone in
2 banana leaves, or more as needed, to wrap the lamb

METHOD

  • 1

    Combine the garlic, spices and salt with the oil, vinegar and lemon juice to make a paste

  • 2

    Wash the lamb and make big, deep cuts in the meat

  • 3

    Using your hands, rub the spice paste all over the lamb and into the cuts

  • 4

    Place a banana leaf in the bottom of a large dish, then place the lamb on top of the leaf and pour any remaining spice mixture over the lamb

  • 5

    Wrap the lamb in the banana leaf, forming a snug package. If desired, you can also wrap an additional layer of aluminium foil around the outside of the package

  • 6

    Cover the dish and let the lamb marinate in the refrigerator overnight or for up to 24 hours

  • 7

    Remove the lamb from the fridge and allow it to come to room temperature, standing for 30-60 minutes before cooking

  • 8

    Place the lamb into a bag made from dried date palm leaves and seal it with metal wire before lowering it into the prepared shuwa pit

  • 9

    Cook for 24 hours. The bag will be charred and will fall away when you remove the lamb from the pit

  • 10

    Serve hot with rice

NOTES

Chef Ibrahim Salem is the chef de cuisine at Anantara Al Jabal Al Akhdar Resort

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