Omani Shuwa Meat Feast (Printable Version)

Succulent spiced meat wrapped in banana leaves, slow-cooked for tender, flavorful results from Omani cuisine.

# What You Need:

→ Meat

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

→ Marinade

02 - 4 tbsp garlic paste (about 10 cloves, minced)
03 - 2 tbsp ginger paste (about 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
12 - 2 tsp chili powder (adjust to taste)
13 - 2 tsp salt (or 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, washed and dried
18 - Heavy-duty kitchen twine or food-safe aluminum foil

# How To Make:

01 - Combine all marinade ingredients in a large bowl and mix thoroughly.
02 - Make deep incisions in the lamb using a sharp knife, then rub marinade evenly over and into the cuts. Cover and refrigerate for 8 to 24 hours.
03 - Set oven temperature to 320°F (160°C).
04 - Tightly enclose the marinated meat in banana leaves and secure with kitchen twine or wrap completely with aluminum foil.
05 - Place wrapped meat in a deep roasting pan, cover with lid or foil, and roast for 4 to 6 hours until very tender and easily falling off the bone.
06 - Remove from oven, unwrap, shred or carve the meat, and serve alongside rice, flatbread, or accompaniments of your choice.

# Expert Tips:

01 -
  • The meat becomes so tender it melts on your tongue without any effort, as if the spices themselves have softened it from within.
  • Once you marinate it, the actual cooking becomes hands-off—perfect for feeding a crowd without staying glued to the kitchen.
  • Those spices create a flavor depth that tastes like it took weeks to develop, but your fridge does the work overnight.
  • It's naturally gluten-free and dairy-free, yet feels more luxurious than most fancy dishes you'd serve guests.
02 -
  • Don't skip the marinating time, no matter how impatient you feel—those 8–24 hours are what transform regular meat into something extraordinary.
  • The banana leaves aren't decorative; they're essential to authentic flavor and they prevent the meat from drying out. If you truly can't find them, parchment paper works, but foil loses some of that subtle sweetness.
  • Low and slow is everything here—200°C will ruin it, leaving you with tough meat and regret. Trust the temperature; trust the time.
03 -
  • Make the marinade paste a day ahead and refrigerate it separately; this gives the spices time to marry and intensify before they touch the meat.
  • If your banana leaves seem brittle, quickly dip them in warm water before wrapping—they'll become pliable and less likely to tear.
  • Serve with a cool, creamy yogurt sauce on the side; the contrast of temperatures and the acidity of yogurt balance the richness of the meat beautifully.
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