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Omani Shuwa

Omani Shuwa is marinated lamb slow cooked for hours until juicy and tender. A delicacy usually prepared during festivals and special occasions.
Course Main Course
Cuisine Omani
Prep Time 1 day
Cook Time 3 hours 30 minutes
Servings 2 people
Calories
Author Usha Rao

Equipment

  • Knife to make gashes on meat
  • Baking pan
  • Banana Leaf or Aluminum foil
  • Oven

Ingredients

  • 2 Lamb Shanks I used New Zealand shanks from Whole Foods and each shank around 0.7 lbs.
  • 2 teaspoon Garlic crushed
  • 1 teaspoon Ginger Garlic Paste
  • ¾ teaspoon Black Pepper Powder
  • ¾ teaspoon Cumin Powder
  • 1 teaspoon Coriander Seeds powdered or 1 ¼ tsp. Coriander Powder
  • 10 Cloves or approx. ¼ tsp. Cloves Powder
  • 1 ½ teaspoon Chili Powder
  • 2 tablespoon Vinegar I used red wine vinegar
  • 1 Lime juiced
  • 2 – 2 ½ teaspoon Salt adjust to taste. I think I used 2 tsp.
  • 2 ½ - 3 tablespoon Oil
  • Banana leaves I used frozen leaves that I picked up from a Latin store

Instructions

  • Wash lamb shanks and make big and deep gashes. This is very important if you want a flavorful spicy meat.
  • Mix all the ingredients except lamb to a paste.
  • Rub this spice paste on to the lamb and into the gashes. Use your fingers to rub the meat as deep as you can.
  • Take a baking dish and place a banana leaf in it. Place the lamb on the leaf and pour any remaining spice mixture over it.
  • Fold the banana leaf over the lamb to cover the lamb and it should look like a packet. Cover the baking dish and marinate in the refrigerate overnight or 24 – 48 hours.
  • Remove marinated lamb from the fridge and leave it on the countertop for 30 – 60 minutes before cooking, to bring it to room temperature. This is an optional.
  • Preheat the oven to 250F and place the baking dish in the oven. Do not forget to remove the cover/lid of the baking dish.
  • Bake lamb wrapped in banana leaf for 3 hours or until the meat is tender. Turn the meat around very 1 – 1 ½ hours.
  • It took 3 hours in my oven and the meat was tender. Depending on the size and thickness of the meat, one may have to cook it longer.
  • Change the oven temperature to 350 F, open the banana wrap and cook for another 20 minutes until the meat is dark brown.
  • After cooking for 3 hours, banana wrap will dry up and will begin to fall apart. I left the leaf in the dish itself and opened /removed the leaf on the top before roasting it at 350 F.
  • Remove from oven and let the meat rest for at least 10 minutes before serving.
  • I served it with flavored rice.

Notes

  • Lamb/Goat - I used lamb shanks but leg would be ideal for this preparation. You can also use a goat leg.
  • Banana Leaf - gives the meat a unique flavor. However, if you can not procure one, wrap the meat in an aluminum foil.