COPPER🇴🇲 Oman
Shuwa recipe
Succulent slow-cooked lamb infused with spices.
Ingredients
- 1800 g whole lamb
- 8 garlic
- 2 tbsp cumin
- 2 tbsp coriander
- 1 tbsp turmeric
- 1 tbsp salt
- 1 tsp black pepper
- 100 ml olive oil
- 4 banana leaves
How to make Shuwa
- Prepare 1 whole lamb, cleaning and marinating it with minced garlic, 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoon turmeric, salt, and black pepper for at least 12 hours.
- Preheat your oven to 120°C (250°F).
- Wrap the marinated lamb tightly in banana leaves, ensuring it's well covered.
- Secure the banana leaves with kitchen twine for protection during cooking.
- In a large deep pot, place the wrapped lamb and fill it with enough water to cover the entire lamb completely.
- Cover the pot with a lid and place it in the preheated oven.
- Cook for 12 hours, allowing the lamb to tenderize and become flavorful during the process.
- Remove the lamb from the oven and unwrap it carefully to avoid burns from steam.
- Serve the tender lamb hot, alongside rice or flatbread as desired.
What is Shuwa?
Shuwa is a traditional dish from Oman, baked in the oven, and takes about 720 minutes from start to finish. It is built around whole lamb and olive oil. The recipe below uses 9 ingredients and is written out step by step.
How long does Shuwa take?
At 720 minutes it is slower than 99% of the 588 dishes in Copper's atlas. The method runs to 9 steps.
Any tips for making Shuwa?
Slow cooking ensures the lamb is incredibly tender and flavorful.
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