Omani Shuwa
You have not experienced Oman until an Omani has made you Shuwa, an incredible Eid delicacy favoured around the Gulf.
It’s centrepiece is a slow roasted lamb, sheep, goat - or even camel - which is bathed for up to 48 hours in a spice blend.
The blend usually pays homage to the host family's heritage, be it India, Zanzibar or Bahrain, and often includes such staples as cumin, coriander, chilli, cloves and nutmeg.
Traditionally the meat, once marinated, is wrapped in banana leaves, popped into a date palm bag and then placed into a deep fire pit in the ground on the first day of Eid, to be eaten on the last day. This process of slow cooking encases the meat in a decadent and thick crust of spices, beneath which lies the tenderest of flesh that falls straight off the bone.
Shuwa conjures up the fondest of memories for Omanis and is anticipated by the country every Eid. Often enough is cooked to serve a whole community, as everyone sits on the floor and picks at the vast platters with their hands in a spirit of togetherness that forgets the troubles of the outside world.
Those living away from Oman try and keep to the tradition. Burying meat in the ground is not the wisest thing to do: instead careful testing and recipe refinement over the years has ensured that the method has been perfected in a conventional oven.
It's best served with saffron or spiced rice and a yoghurt-based salad. The leftovers can be kept till the next day, fried and tucked inside a warm pitta for a mini shawarma.
To note:
Make sure you really cook it slow in the oven. We need it as tender as possible
Leg & Shoulder are the best parts to use because of the stock that comes from the bone. I prefer the shoulder!
Make sure it’s wrapped so well - no gaps at all! this is so important! We need to keep the air and juices locked in so we are not left with a dry Shuwa!
Recipe
Serves 6-8
Preparation and cooking time: Marination: 12-24 hours, cooking: 4-5 hours
Ingredients:
1 leg of lamb or 1 sheep shoulder
100ml white vinegar
2 fresh limes
1 tbsp salt
3 tbsp of garlic paste or 10 cloves (mashed)
50ml (1¾fl oz) of vegetable oil
2 tbsp black peppercorns
1 tbsp coriander seeds
1 cinnamon stick
5 cloves
1 tbsp cumin seeds
5 cardamom pods
1 tsp nutmeg powder
2 tbsp chilli flakes
Method:
In a frying pan, combine all the spices and dry fry on a medium to high heat, just till it begins to smoke and you can smell a strong aroma.
Ensure you keep stirring the spices. Do not leave on the heat on for too long as the spices can burn easily and you’ll be left with a bitter taste.
Place the mixture in a blender and blitz until you have a fine powder.
Combine the spice mix with the vinegar, limes, salt, garlic and oil.
Mix them together well until you have formed a paste (I use a pestle and mortar)
Place your meat inside a roasting tray that is covered in foil.
Using a knife, cut small slits all over the meat to allow the marinade to get inside.
Pour the marinade over and massage with your hands into all the creases, folds and cuts of the meat.
Don’t worry if you have excess marinade left over. Just pour it all over.
To finish, pull the foil from the bottom and wrap it over the meat so it is sealed like a parcel, make sure there are NO gaps! We don’t want any juice or air to escape in the cooking process.
Leave to marinade in the fridge for a minimum of 12 hours up to 48 hours ( you can even marinate it and put it in the freezer till you need it).
Take the meat out of the fridge and allow it to reach room temperature.
Heat the oven to 140°C (275°F).
Cook for approximately 5 hours.