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
- In a bowl, combine the minced garlic, ground coriander, cumin, black pepper, cinnamon, cardamom, turmeric, salt, and lemon juice to make a marinade.
- Make deep cuts in the lamb or goat shoulder to allow the marinade to penetrate.
- Rub the marinade all over the meat, making sure to get it into the cuts.
- Cover the meat and let it marinate in the refrigerator overnight or for at least 4 hours.
- Preheat the oven to 150°C (300°F).
- Wrap the marinated meat tightly in banana leaves or aluminum foil, ensuring it is fully covered.
- 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.
- Remove the wrapping and transfer the meat to a serving platter.
- Shred the meat using two forks or chop it into smaller pieces.
- 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.