Shuwa (Slow-cooked Spicy Lamb) is a traditional Omani recipe for lamb in a spicy marinade that's slow roasted in a foil parcel to cook. The full recipe is presented here and I hope you enjoy this classic Omani dish of: Slow-cooked Spicy Lamb (Shuwa).
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Ingredients:
1 leg of lamb or 1 shoulder or mutton
3 tbsp white vinegar
2 fresh limes
1 tbsp salt
3 tbsp of garlic paste or 10 garlic cloves, mashed
50ml vegetable oil
Combine the baharat mix with the vinegar, limes, salt, garlic and oil. Mix to a smooth paste (easiest if you use a pestle and mortar).
Using a sharp-pointed knife, cut small slits all over the meat to allow the marinade to get inside. Place the meat in a roasting tin lined with foil then pour over the marinade and rub into the meat with your hands.
To finish, pull the foil from the bottom and wrap it over the meat so it is sealed like a parcel. Set aside to marinate in the refrigerator for 12 hours.
When ready to cook, remove the meat from the refrigerator and allow it to reach room temperature. In the meantime, pre-heat your oven to 140°C.
Place the wrapped lamb in the oven and cook for approximately 5 hours. Serve on a bed of rice (qabooli rice is good).
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