Traditional Omani Shuwa Feast (Printable Version)

Tender marinated lamb slowly cooked wrapped in banana leaves with rich spices for deep flavor.

# What You'll Need:

→ Meat

01 - 5.5 lbs bone-in lamb shoulder or leg (alternatively beef or goat)

→ Marinade

02 - 4 tablespoons garlic paste (approximately 10 cloves, minced)
03 - 2 tablespoons ginger paste (about 4-inch piece, grated)
04 - 2 tablespoons ground coriander
05 - 1.5 tablespoons ground cumin
06 - 1 tablespoon ground cinnamon
07 - 1 tablespoon ground cardamom
08 - 1 tablespoon ground black pepper
09 - 2 teaspoons ground cloves
10 - 2 teaspoons paprika
11 - 1 teaspoon turmeric powder
12 - 2 teaspoons chili powder (adjust to taste)
13 - 2 teaspoons salt (or to taste)
14 - 0.25 cup white vinegar
15 - 0.25 cup vegetable oil
16 - Juice of 2 lemons

→ Wrapping and Cooking

17 - 4 to 6 large banana leaves, washed and dried
18 - Heavy-duty kitchen twine or food-safe aluminum foil

# Directions:

01 - Combine all marinade ingredients in a large bowl, stirring until thoroughly blended.
02 - Score the lamb deeply with a sharp knife. Rub the marinade evenly over the meat, working it into the cuts. Cover and refrigerate for 8 to 24 hours.
03 - Set oven temperature to 320°F (160°C) to prepare for slow roasting.
04 - Encase the marinated lamb tightly in banana leaves and secure with kitchen twine or wrap securely with aluminum foil.
05 - Place wrapped meat in a deep roasting pan, cover with a lid or foil, and roast for 4 to 6 hours until the meat is tender and nearly falling off the bone.
06 - Remove from oven, unwrap carefully, carve or shred the meat, and serve accompanied by rice, flatbread, or your preferred sides.

# Expert Hints:

01 -
  • The meat becomes so tender it dissolves on your tongue, no knife needed, just the memory of a spice's warmth lingering.
  • You can prep everything the night before, then let your oven do the thinking while you rest or spend time with people who matter.
  • One simple technique transforms affordable cuts into something that feels celebratory and rare.
02 -
  • If your meat isn't falling apart after 6 hours, it wasn't thick enough or your oven might run cool—give it another hour rather than cranking up the heat.
  • The banana leaves impart an authentic flavor that's subtle but unmistakable; if you skip them entirely and use only foil, the dish will still be delicious but won't taste quite like the real thing.
  • Don't discard the juices in the pan—they're liquid gold that will transform rice or soak into flatbread in the most magnificent way.
03 -
  • Don't be afraid of the spice list—buying pre-ground spices and combining them saves time, though you might grind cardamom and cloves fresh if you're feeling ambitious, and it truly does matter.
  • Your oven temperature matters more than your cooking time; use a meat thermometer and pull the meat when it reaches 85°C internally, because meat keeps cooking slightly as it cools.
  • Save those pan juices religiously—strain them, skim the fat if you prefer, and freeze them to flavor rice or soup for weeks afterward.
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