An Omani festive dish traditionally prepared for Eid, shuwa is marinated for days and slowly cooked buried in an earthen oven, being a symbol of celebration and hospitality in Oman.
International
Shuwa
Traditional Omani Shuwa: Very Slow Cooker Marinated Lamb, Authentic Step by Step Recipe.
- Oman
- Main course
- High protein
- medium-high
40 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 38 g
- Carbohydrates 6 g
- Fat 38 g
Story behind the dish
Preparation
Shuwa is an Omani preparation with high difficulty. Reserve about 400 minutes in total (40 for mise en place and preparation, 360 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 kg of lamb or goat whole or in large pieces.
- Have ready: 4 cloves of garlic.
- Have ready: 2 tablespoons of cumin.
- Have ready: 2 tablespoons of ground cilantro.
- Have ready: 1 teaspoon turmeric.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Crush garlic
Grind garlic, spices, vinegar and salt until you get a thick paste (shuwa marinade). Resting time is not optional: it improves texture, hydrates fibers and balances flavors. In demanding recipes, do not improvise times: precision makes the difference. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. In demanding recipes, do not improvise times: precision makes the difference.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Cover the meat completely with the pasta
Cover the meat completely with the paste, rubbing it well into all the folds. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Wrap the marinated meat in banana leaves (or aluminum foil…
Wrap the marinated meat in banana leaves (or aluminum foil if not available) and then in cloth. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. In demanding recipes, do not improvise times: precision makes the difference. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. In demanding recipes, do not improvise times: precision makes the difference.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Marinate cold for at least 24 hours
Marinate cold for at least 24 hours, ideally 2-3 days. Let it cool for the indicated time: the structure settles and cuts or unmolds better. In demanding recipes, do not improvise times: precision makes the difference. Let it cool for the indicated time: the structure settles and cuts or unmolds better. In demanding recipes, do not improvise times: precision makes the difference.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
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Traditionally it is cooked buried in a hot earth oven…
Traditionally it is cooked buried in a hot earth oven overnight (6-8 hours); At home, bake at 120°C for 6 hours, wrapped tightly. Preheat the oven well in advance so that the temperature is stable from the first minute. In demanding recipes, do not improvise times: precision makes the difference.Preheat the oven well in advance so that the temperature is stable from the first minute. In demanding recipes, do not improvise times: precision makes the difference.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Carefully unwrap and serve the meat
Carefully unwrap and serve the meat, which falls off the bone, with rice. Serve on a preheated plate or platter if the dish must maintain temperature. In demanding recipes, do not improvise times: precision makes the difference. Serve on a preheated plate or platter if the dish must maintain temperature. In demanding recipes, do not improvise times: precision makes the difference.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Prolonged marinating (several days) is what develops the characteristic depth of flavor.
- Cooking must be very slow and at a low temperature to achieve the crumbly texture.
Variations
- Version with chicken (shorter cooking).
- Shuwa without banana leaves, wrapped only in aluminum foil.
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