Shuwa
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The Tale of Shuwa
Story updated
Shuwa, meat marinated in spices and slow-cooked for up to 24 hours in an underground sand pit, is one of Oman's most iconic traditional dishes, historically prepared for Eid celebrations and reflecting centuries-old Omani methods of slow, communal cooking for large gatherings.
Ingredients
Scale:· 8 servings
- 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
- 1Make deep slits in the meat and rub thoroughly with the shuwa spice paste, garlic, vinegar, oil, and salt.
- 2Cover and marinate in the refrigerator for at least 24 hours, or up to 2 days, for the best flavor.
- 3Wrap the marinated meat tightly in banana leaves and foil.
- 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.
- 5Carefully unwrap the meat, which should be dark, smoky, and falling apart.
- 6Shred and serve with rice or flatbread.
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