Omani Shuwa Slow-Cooked Meat (Printable Version)

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

# What You'll Need:

→ Meat

01 - 5.5 lbs bone-in lamb shoulder or leg (or beef/goat as alternative)

→ Marinade

02 - 4 tablespoons garlic paste (about 10 cloves, minced)
03 - 2 tablespoons ginger paste (about 4-inch piece, grated)
04 - 2 tablespoons ground coriander
05 - 1.5 tablespoons ground cumin
06 - 1 tablespoon ground cinnamon
07 - 1 tablespoon ground cardamom
08 - 1 tablespoon ground black pepper
09 - 2 teaspoons ground cloves
10 - 2 teaspoons paprika
11 - 1 teaspoon turmeric
12 - 2 teaspoons chili powder (adjust to taste)
13 - 2 teaspoons salt (or to taste)
14 - 1/4 cup white vinegar
15 - 1/4 cup vegetable oil
16 - Juice of 2 lemons

→ Wrapping & Cooking

17 - 4 to 6 large banana leaves, washed and patted dry
18 - Heavy-duty kitchen twine or food-safe foil

# Directions:

01 - Combine all marinade ingredients in a large mixing bowl until well blended.
02 - Make deep incisions in the meat with a sharp knife. Thoroughly rub the marinade over and into the cuts.
03 - Cover the meat and refrigerate for 8 to 24 hours to allow flavors to penetrate.
04 - Set oven temperature to 320°F and allow it to preheat fully.
05 - Encase the marinated meat tightly in banana leaves and secure with kitchen twine or wrap entirely with foil to seal.
06 - Place the wrapped meat in a deep roasting pan, cover with a lid or extra foil, and roast for 4 to 6 hours until extremely tender.
07 - Remove from oven, unwrap carefully, then shred or carve the meat. Serve alongside rice or flatbread.

# Expert Advice:

01 -
  • The meat becomes impossibly tender and infused with complex spice layers that develop during the long marinate and slow roast.
  • Banana leaves add an authentic subtle sweetness that foil or parchment simply cannot match, making this feel like the real deal.
  • It's naturally gluten-free and dairy-free, yet feels indulgent enough for your most impressive dinner party.
02 -
  • Bone-in meat is absolutely essential; boneless cuts dry out and lose the deep, savory cooking liquid that makes Shuwa unforgettable.
  • Marinating overnight is when the true transformation begins—skipping or shortening this step results in flavorless meat, no matter how long you cook it.
  • If banana leaves aren't available, parchment paper works, but foil is your safest substitute; they don't add flavor, but they seal in moisture just as effectively.
03 -
  • Don't peek constantly; every time you open the oven, heat escapes and cooking time extends—trust the clock and your nose.
  • The meat is done when you can pull it apart with a fork, not a knife; this tenderness is the entire point, so don't rush by checking for doneness too early.
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