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Shuwa
Shuwa (شوا): Omani spiced lamb shoulder wrapped in leaves and slow-roasted until it falls apart
At Eid in Oman, from Nizwa to the villages of the interior, whole sides of goat or lamb are smothered in a red spice paste, wrapped in banana leaves and lowered into an underground sand pit of glowing embers, where they cook for a day or two. This home version keeps that ritual's flavour with a single lamb shoulder, marinated overnight in the fridge, then wrapped and slow-roasted in a low oven for about five hours. The meat comes out dark, smoky with spice and soft enough to pull with a spoon, and is served on rice with the juices poured over. The common mistake is roasting it uncovered or too hot, so the paste burns before the meat softens. Chef's tip: wrap it tightly in two layers so no steam escapes, and give it a final 20 minutes unwrapped for a sticky crust.
- Total time
- 350 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the spice paste
- 6 dried red chilliessoaked in hot water 15 minutes
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp ground black pepper
- 1 tsp ground turmeric
- 4 tbsp white vinegar
- 1 limejuiced
- 4 tbsp vegetable oil
- 1 tbsp salt
For the lamb
- 4 ⅞ lb lamb shoulder on the bone
- 4 banana leavesor extra foil
- ¾ cup water
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What you'll need
Spices & pantry
Fresh ingredients (4)
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Method
0/7 doneStep 1: Blend 12 garlic cloves, the drained 6 dried red chillies, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground cardamom, 1 tsp ground cinnamon, ½ tsp ground cloves, 1 tsp ground black pepper, 1 tsp ground turmeric, 4 tbsp white vinegar, 1 lime, 4 tbsp vegetable oil and 1 tbsp salt into a thick red paste.
Step 2: Cut deep slashes all over 4 ⅞ lb lamb shoulder on the bone and rub the paste into every one and over the whole joint. Cover and leave in the fridge overnight, or at least 8 hours.
Step 3: Take the lamb out of the fridge 45 minutes before cooking. Heat the oven to 300°F.
45 minStep 4: Soften 4 banana leaves by passing them briefly over a gas flame or through hot water. Lay a large sheet of foil in a roasting tin, then the leaves, put the lamb in the middle and wrap tightly, then wrap again in foil. Pour ¾ cup water into the tin.
Step 5: Roast until the meat is dark, very tender and pulls away from the bone easily when pressed with a spoon.
300 minStep 6: Open the parcel, turn the oven up to 425°F and roast uncovered until the outside is crusty and caramelised.
20 minStep 7: Rest for 15 minutes, then pull the meat into large pieces and serve on rice with the juices from the parcel spooned over.
15 min
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 56 g
- Carbs
- 4 g
- Fat
- 52 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shuwa take?
- About 350 minutes in total: 30 minutes to prepare and 320 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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