Shuwa
Lamb in a spice paste, wrapped in leaves and cooked for a full day. Oman's dish for Eid.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Grind the garlic, all the spices, the crushed dried limes, vinegar, oil and salt into a thick paste.
Cut deep slashes to the bone and rub the paste inside them and all over the outside.
Refrigerate overnight, twelve hours at least.
Wrap the meat in banana leaves, then tightly in two layers of foil. No gap may remain.
Set the parcel on a tray, pour a cup of water into the tray and bake at 130 °C for eight hours.
Unwrap it, pour off the juices and cook the rice in them. Pull the meat into threads by hand.
Serve the meat over the rice, from a shared platter, eaten by hand.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.