Traditional Omani Shuwa dish (Print)

A slow-cooked dish of marinated meat wrapped in banana leaves with aromatic Middle Eastern spices.

# Components:

→ Meat

01 - 5.5 lbs bone-in lamb shoulder or leg (alternatively beef or goat)

→ Marinade

02 - 4 tbsp garlic paste (about 10 cloves, minced)
03 - 2 tbsp ginger paste (about 4-inch piece, grated)
04 - 2 tbsp ground coriander
05 - 1.5 tbsp ground cumin
06 - 1 tbsp ground cinnamon
07 - 1 tbsp ground cardamom
08 - 1 tbsp ground black pepper
09 - 2 tsp ground cloves
10 - 2 tsp paprika
11 - 1 tsp turmeric
12 - 2 tsp chili powder (adjust to taste)
13 - 2 tsp salt (adjust to taste)
14 - 0.25 cup white vinegar
15 - 0.25 cup vegetable oil
16 - Juice of 2 lemons

→ Wrapping and Cooking

17 - 4 to 6 large banana leaves, washed and dried
18 - Heavy-duty kitchen twine or food-safe foil

# Directions:

01 - Combine all marinade ingredients in a large mixing bowl and stir well until thoroughly blended.
02 - Score the meat deeply with a sharp knife and rub the marinade evenly over and into the cuts. Cover and refrigerate for 8 to 24 hours.
03 - Set the oven temperature to 320°F and allow it to reach temperature before roasting.
04 - Encase the marinated meat tightly in banana leaves and secure with kitchen twine or wrap completely with foil to seal in moisture.
05 - Place the wrapped meat into a deep roasting pan, cover with a lid or extra foil, and roast for 4 to 6 hours until the meat is exceptionally tender and falling off the bone.
06 - Remove from oven, unwrap carefully, shred or carve the meat, and serve alongside rice or flatbread as desired.

# Chef Secrets:

01 -
  • The meat emerges so incredibly tender that it practically melts on your tongue—no knife required.
  • The spice blend is warm and complex without being harsh, building layers of flavor as it cooks.
  • You're basically hands-off once it goes in the oven, freeing you to handle everything else for your meal.
  • It feels like you're serving something special, even though the technique is straightforward.
02 -
  • Don't skip the marinating time—the acids and enzymes in the marinade break down the meat's fibers, which is why Shuwa becomes so tender without any special technique.
  • If you can't find fresh banana leaves, use parchment paper or heavy-duty foil instead, though you'll lose a subtle flavor note that's harder to describe than to taste.
  • The oven temperature matters; too hot and the outside dries out before the inside cooks through, so resist the urge to rush.
03 -
  • If banana leaves threaten to tear, soften them briefly over a flame or in hot water—they become flexible and nearly impossible to break.
  • For extra smokiness and a nod to the traditional sand-oven method, you can briefly char the unwrapped meat under a hot broiler or on a grill grate before serving, though this step is completely optional.
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