Omani Shuwa Traditional Dish (Printable)

Slow-cooked marinated meat wrapped in banana leaves with aromatic Middle Eastern spices.

# What You Need:

→ Meat

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

→ Marinade

02 - 4 tbsp garlic paste (approx. 10 cloves, minced)
03 - 2 tbsp ginger paste (approx. 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 powder
12 - 2 tsp chili powder (adjust to taste)
13 - 2 tsp salt (adjust to taste)
14 - ¼ cup white vinegar
15 - ¼ cup vegetable oil
16 - Juice of 2 lemons

→ Wrapping and Cooking

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

# Directions:

01 - Combine garlic paste, ginger paste, ground coriander, cumin, cinnamon, cardamom, black pepper, cloves, paprika, turmeric, chili powder, salt, white vinegar, vegetable oil, and lemon juice in a large bowl; mix thoroughly.
02 - Make deep incisions in the lamb using a sharp knife. Rub the marinade evenly over the meat, ensuring it penetrates the cuts. Cover and refrigerate for 8 to 24 hours to enhance flavor.
03 - Set oven temperature to 320°F (160°C) to prepare for slow roasting.
04 - Encase the marinated meat securely in banana leaves, tying tightly with kitchen twine or sealing with foil to retain moisture during cooking.
05 - Place the wrapped meat inside a deep roasting pan and cover with a lid or additional foil. Roast in the preheated oven for 4 to 6 hours until the meat becomes tender and pulls away from the bone.
06 - Carefully remove from oven, unwrap, and carve or shred the meat. Serve alongside rice, flatbread, or preferred accompaniments.

# Expert Advice:

01 -
  • The meat becomes so impossibly tender that it practically melts, and the spices have time to penetrate every fiber during the long, slow cook.
  • Banana leaves add an authentic subtle flavor that foil simply cannot replicate, and the wrapping technique keeps everything moist and aromatic.
  • It's the kind of show-stopping dish that makes you look like you've been cooking for decades, even if this is your first time making it.
02 -
  • The banana leaves are not just decoration—they prevent the meat from drying out and add a subtle flavor that foil cannot replicate, so find them if you possibly can.
  • Don't skip the marinating time or rush it; this is when the spices actually penetrate the meat, and shortcuts will leave you with spiced-on-the-outside meat.
  • Check the seal on your wrapping halfway through cooking by looking for steam escaping; if you see none, your seal is good.
03 -
  • If you want subtle smokiness the way an underground oven would provide it, unwrap the meat five minutes before serving and run it under a very hot broiler—just long enough to char the surface slightly.
  • The marinade can be made up to two days ahead, which makes the actual cooking day less hectic.
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