Here’s a recipe for a traditional Omani dish called “Shuwa”:


  • 2 kg lamb or goat shoulder, bone-in
  • 10 cloves garlic, minced
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 2 tablespoons ground black pepper
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground turmeric
  • 1 tablespoon salt
  • Juice of 2 lemons
  • Banana leaves or aluminum foil for wrapping


  1. In a bowl, combine the minced garlic, ground coriander, cumin, black pepper, cinnamon, cardamom, turmeric, salt, and lemon juice to make a marinade.
  2. Make deep cuts in the lamb or goat shoulder to allow the marinade to penetrate.
  3. Rub the marinade all over the meat, making sure to get it into the cuts.
  4. Cover the meat and let it marinate in the refrigerator overnight or for at least 4 hours.
  5. Preheat the oven to 150°C (300°F).
  6. Wrap the marinated meat tightly in banana leaves or aluminum foil, ensuring it is fully covered.
  7. Place the wrapped meat in a roasting pan and bake in the preheated oven for about 6 to 8 hours, or until the meat is tender and falls off the bone.
  8. Remove the wrapping and transfer the meat to a serving platter.
  9. Shred the meat using two forks or chop it into smaller pieces.
  10. Serve the Shuwa hot with rice, bread, or traditional Omani sides like Harees (a wheat and meat porridge) or Mashuai (spiced rice with roasted whole lamb).

Shuwa is a traditional Omani dish typically prepared for special occasions and requires slow cooking to achieve its tender and flavorful results.



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