Omani Shuwa
Marinated lamb wrapped in leaves and cooked underground for a day.
Ingredients
- 3 kg Lamb leg
- 4 tbsp Omani spice mix
- 10 cloves Garlic
- 2 tbsp Cumin
- 2 tbsp Coriander seeds
- 1 tbsp Chili powder
- 1 tbsp Turmeric
- ¼ cup Vinegar
- 2 tbsp Date syrup
- 10 Banana leaves
- 2 tbsp Salt
Method
- Make the marinade — Grind the garlic, spices, vinegar, date syrup and salt into a thick paste.
- Score and coat — Cut deep slashes into the lamb and work the paste into every cut.
- Rest overnight — Refrigerate at least 12 hours.
- Wrap — Wrap tightly in banana leaves and bind with palm fibre or string.
- Cook very slowly — Bury over hot stones and cover with earth for 12 to 24 hours; at home, 120°C for 8 hours.
- Shuwa is ready — Unwrap at the table — the meat should collapse at a touch — and serve with rice.