Omani Shuwa Slow-Cooked Lamb (Printable)

Tender slow-cooked lamb wrapped in banana leaves, infused with aromatic spices for rich, traditional Middle Eastern flavors.

# What Goes In:

→ Meat

01 - 5.5 lb bone-in lamb shoulder or leg

→ Marinade

02 - 4 tbsp garlic paste (about 10 cloves, minced)
03 - 2 tbsp ginger paste (about 4-inch piece, grated)
04 - 2 tbsp ground coriander
05 - 1.5 tbsp ground cumin
06 - 1 tbsp ground cinnamon
07 - 1 tbsp ground cardamom
08 - 1 tbsp ground black pepper
09 - 2 tsp ground cloves
10 - 2 tsp paprika
11 - 1 tsp turmeric powder
12 - 2 tsp chili powder, adjust to taste
13 - 2 tsp salt, or to taste
14 - 1/4 cup white vinegar
15 - 1/4 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 foil

# How to Make It:

01 - Combine all marinade ingredients in a large mixing bowl until well blended.
02 - Make deep incisions in the lamb with a sharp knife, then thoroughly rub the marinade over and into the cuts.
03 - Cover the meat and refrigerate for 8 to 24 hours to allow full marination.
04 - Set the oven to 320°F (160°C) preparing for slow roasting.
05 - Encase the marinated meat tightly in banana leaves, securing with kitchen twine or wrapping in foil to seal moisture.
06 - Put the wrapped meat inside a deep roasting pan and cover with a lid or additional foil.
07 - Roast the meat in the oven for 4 to 6 hours until it reaches fall-off-the-bone tenderness.
08 - Remove from oven, unwrap carefully, shred or carve the meat, and serve with rice or flatbread.

# Expert Advice:

01 -
  • The meat becomes so tender it practically dissolves on your tongue, no knife required.
  • Once marinated, the actual cooking is hands-off, making it perfect for feeding a crowd without stress.
  • The aroma alone is worth the wait—your home smells like an Omani feast for hours.
02 -
  • Don't skip the marinating step—it's not just seasoning, it's transforming the meat's texture at a molecular level, and shortcuts here are painfully obvious when you bite in.
  • The banana leaves (or parchment) are essential; they trap steam and prevent the exterior from drying out while the interior braises. Unwrapped, the meat will toughen.
  • Bone-in meat is non-negotiable for Shuwa—boneless cuts lack the gelatin that makes this dish silky and makes the juices glossy and rich.
03 -
  • If you want extra smokiness and you have a grill, unwrap the cooked meat and briefly char it under the broiler or on a hot grill pan just before serving—it adds a finish that echoes the original sand-oven method.
  • Save the cooking liquid that collects in the pan; it's liquid gold for moistening leftover meat or enriching rice.
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