Shuwa

Ingredients

• 5 lbs lamb or goat, whole leg or large pieces
• 4 cloves garlic, minced
• 2 tbsp Omani shuwa spice paste (cumin, coriander, cardamom, cloves, chili, garlic, vinegar)
• 2 tbsp vinegar
• 2 tbsp oil
• Banana leaves, for wrapping (optional)
• Salt, to taste

Instructions

1. 1Make deep slits in the meat and rub thoroughly with the shuwa spice paste, garlic, vinegar, oil, and salt.
2. 2Cover and marinate in the refrigerator for at least 24 hours, or up to 2 days, for the best flavor.
3. 3Wrap the marinated meat tightly in banana leaves and foil.
4. 4Traditionally, bury and slow-roast the wrapped meat in an underground sand pit over hot coals for 12-24 hours; alternatively, roast tightly covered at 250°F for 7-8 hours until extremely tender.
5. 5Carefully unwrap the meat, which should be dark, smoky, and falling apart.
6. 6Shred and serve with rice or flatbread.

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