Shuwa

Introduction to Shuwa

Shuwa is a traditional Omani dish that holds a special place in the hearts of Omani people. This flavorful and aromatic dish is often prepared for festive occasions like Eid or wedding celebrations. The origin of Shuwa can be traced back to the ancient Bedouin tribes who perfected the art of slow cooking to preserve food and infuse it with rich flavors. Traditionally, Shuwa involves marinating the meat with a blend of spices, wrapping it in banana leaves, and cooking it slowly in an underground sand oven, known as a "Tanor." This process can take up to 48 hours, resulting in tender, succulent, and aromatic meat.

Ingredients

• Leg of lamb (approximately 3-4 kg)
• Garlic cloves (10-12, minced)
• Ginger paste (2 tablespoons)
• Turmeric powder (2 teaspoons)
• Cumin powder (2 teaspoons)
• Coriander powder (2 teaspoons)
• Cinnamon powder (1 teaspoon)
• Cardamom powder (1 teaspoon)
• Black pepper powder (1 teaspoon)
• Red chili powder (1 teaspoon)
• Salt to taste
• Lemon juice (from 2 lemons)
• Olive oil (half a cup)
• Banana leaves for wrapping (optional)
• Aluminum foil for wrapping

Preparation

Preparing the Marinade

• In a large bowl, combine minced garlic, ginger paste, turmeric powder, cumin powder, coriander powder, cinnamon powder, cardamom powder, black pepper powder, red chili powder, salt, lemon juice, and olive oil. Mix well to form a smooth paste.

Marinating the Lamb

• Make deep cuts into the leg of lamb to allow the marinade to penetrate deeply.
• Rub the marinade thoroughly over the entire surface of the lamb, making sure it infiltrates the cuts.
• Cover the bowl and marinate the lamb in the refrigerator for at least 24 hours. The longer the marination, the more flavorful the meat will be.

Cooking Process

Setting Up the Oven

• If you are using an underground pit, prepare it by lining it with stones and heating it with wood fire until the stones are red hot.
• If you are using a modern oven, preheat it to 150°C (300°F).

Wrapping the Lamb

• Wrap the marinated leg of lamb in banana leaves, ensuring it is completely covered. This step is optional but traditional.
• Wrap the banana leaf-covered lamb in several layers of aluminum foil to ensure no juices escape during the cooking process.

Cooking the Lamb

• If using an underground pit, bury the wrapped lamb among the hot stones and cover it with sand. Leave it undisturbed for 24 to 48 hours.
• If using an oven, place the wrapped lamb in a roasting pan and cook for 4 to 5 hours, checking occasionally to ensure it doesn’t dry out.
• The lamb is done when it is fork-tender and has absorbed all the flavors of the spices.

Serving

Once the cooking process is complete, unwrap the lamb carefully and serve it hot. Shuwa is best enjoyed with fragrant basmati rice or flatbread. The tenderness of the meat paired with the aromatic spices makes every bite a delicious experience. Don't forget to set your cooking timer for perfect results.