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Omani Shuwa (Oven Version)

Name: Omani Shuwa (Oven Version)
Total time: 5h
Yield: 6 servings
Cuisine: Oman
Ingredients: 2kg lamb shoulder, bone in; 4 tbsp Omani bizar a'shuwa (or 2 tbsp coriander, 1 tbsp cumin, 1 tbsp chili, 1 tsp cardamom, 1 tsp clove); 6 garlic cloves, 2 tbsp vinegar; 3 tbsp ghee; Banana leaves and foil for wrapping; Salt

Traditionally buried in an earth oven for a day — this oven take captures the same banana-leaf-wrapped, spice-rubbed lamb.

🥩

5h 6 servings Hard

Ingredients

• 2kg lamb shoulder, bone in
• 4 tbsp Omani bizar a'shuwa (or 2 tbsp coriander, 1 tbsp cumin, 1 tbsp chili, 1 tsp cardamom, 1 tsp clove)
• 6 garlic cloves, 2 tbsp vinegar
• 3 tbsp ghee
• Banana leaves and foil for wrapping
• Salt

Method

Step 1 of 425%

Blend spices, garlic, vinegar, ghee and salt into a thick paste. Massage into lamb and rest overnight.

Swipe left/right to change step

1
Blend spices, garlic, vinegar, ghee and salt into a thick paste. Massage into lamb and rest overnight.
2
Wrap lamb tightly in banana leaves, then a triple layer of foil.
3
Roast at 120°C / 250°F for 4.5 hours until shreddable.
4
Unwrap, shred and serve over saffron rice with the spiced juices.