Oman’s famous slow-cooked spiced lamb dish | Shuwa

 

Here’s a detailed recipe for Shuwa, Oman’s famous slow-cooked spiced lamb dish, traditionally prepared during Eid and other celebrations. It’s a cultural and culinary experience as much as it is a recipe.

Slow-cooked, spice-marinated lamb wrapped in banana or palm leaves and cooked underground for hours.

Shuwa – Omani National Dish

Oman’s famous slow-cooked spiced lamb dish | Shuwa

Servings about 8–10

Ingredients

For the Meat

4–5 kg (whole leg or shoulder) of lamb or goat, bone-in

3–4 banana leaves or large palm leaves (or thick aluminium foil if unavailable)

Butcher’s twine (for tying the wrapped meat)

For the Marinade

·         1 cup plain yogurt

·         ½ cup vinegar or lemon juice

·         ½ cup olive oil

·         8–10 garlic cloves, crushed

·         2 large onions, grated or finely blended

·         2 tbsp ground coriander

·         2 tbsp ground cumin

·         1 tbsp ground turmeric

·         1 tbsp paprika

·         1 tbsp ground cinnamon

·         1 tbsp ground cardamom

·         1 tbsp ground black pepper

·         2 tbsp ground cloves

·         2 tbsp ground nutmeg

·         2–3 tbsp chili powder (adjust to spice preference)

·         1 tbsp dried oregano or thyme (optional)

·         2 tbsp salt (or to taste)

Prepare the Meat

Rinse the lamb well and pat it dry.

Using a sharp knife, make deep slits into the meat so the marinade penetrates.

Make the Marinade

In a large bowl, mix yogurt, vinegar or lemon juice, olive oil, garlic, onions, and all spices.

Stir well until it forms a thick paste.

Marinate the Meat

Rub the marinade thoroughly over the lamb, working it deep into the slits.

Cover and refrigerate for at least 12 hours, preferably 24–48 hours for maximum flavor.

Wrap the Meat

Lay out banana or palm leaves (or thick foil).

Place the marinated lamb in the centre, then wrap tightly.

Secure with butcher’s twine so no juices escape.

Traditional Cooking Method (Underground Pit)

Dig a pit about 1 meter deep.

Build a fire inside the pit and let it burn until only hot embers remain.

Place the wrapped lamb on top of the embers, cover with a metal sheet or more leaves, then bury with sand or soil to trap the heat.

Cook for 24–48 hours without opening the pit.

Modern Oven Method

Preheat oven to 120°C (250°F).

Place wrapped lamb in a deep roasting pan.

Cover with an extra layer of foil to seal in moisture.

Roast for 6–8 hours (smaller cuts) or up to 12 hours (whole leg or shoulder) until meat is fall-off-the-bone tender.

Serving

Unwrap the lamb just before serving – the aroma will be incredible.

Serve with Omani rice (often spiced with cardamom, cinnamon, and saffron) and a fresh salad.

Tips for Authentic Omani Flavor

Banana or palm leaves impart a smoky, earthy aroma — worth finding if possible.

Overnight marination is non-negotiable for deep flavor.

For extra authenticity, roast a few whole green chilies alongside the meat inside the wrap.