Shuwa is a delectable delicacy which is often the centrepiece in most Omani households during Eid celebrations. This slow-roasted lamb, sheep or goat (sometimes even camel!) is marinated for up to 48 hours in a special spice blend, wrapped up in a banana leaf, and stored in a date palm bag. The spice blend typically honours the traditions of the host family and often includes ingredients like coriander, chilli, cloves, and cumin.

On the first day of Eid, this marinated meat is then placed in a deep fire pit in the ground and is finally eaten on the last day of Eid. The meat is covered in a delicious and thick coating of spices throughout this slow cooking process, and underneath is the most tender flesh that easily slips off the bone. To make it magical, complement the star of the show with some yoghurt-based salad and some saffron-spiced rice.

For Omanis, Shuwa is integral to Eid, and the entire community looks forward to it with bated breath. However, keeping up with the traditional customs may not be the easiest thing to do, especially for those who live outside Oman. That said, you don’t have to miss out on the flavourful Shuwa this Eid. Make the best of both worlds — traditional recipe in a modern conventional oven! (Psst… Use the leftovers to make some mind-blowing shawarma the next day!)

Omani Shuwa

Preparation time: 4-5 hours
Marination: 12-24 hours
Serves 6 

Ingredients

1 leg of lamb

100ml white vinegar

2 fresh limes

1 tbsp salt

3 tbsp of garlic paste

50ml 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

Combine all the spices in a frying pan and roast over medium to high heat, stirring occasionally, just until it starts to smoke and you can get a whiff of a strong aromatic fragrance.

Make sure you continue to mix the seasonings. Avoid keeping it on the heat for too long since the spices can burn easily and leave a bitter aftertaste.

Blend the mixture into a fine powder in a blender. Add oil, limes, salt, garlic, and vinegar to the spice mixture and combine them well (use a pestle and mortar for getting that thick paste-like consistency).

Place your meat inside a foil-covered roasting pan. Make tiny cuts with a knife all over the meat so the marinade may penetrate. Pour the marinade over, then use your hands to rub it into the meat’s folds, wrinkles, and slices. If you have extra marinade, don’t fret. Pour it on liberally.

Lastly, draw the foil up from the bottom and wrap it around the meat, making sure there are no gaps and package it well. During the cooking process, we don’t want any juices or air to escape.

Leave the marinated meat in the refrigerator for at least 12 hours and up to 48 hours.

Remove the meat from the refrigerator and let it settle down to room temperature. Set the o Oven temperature to 140°C (275°F) and cook the meat for around five hours.