I got my Oman Driving License | Food Exploring in Muscat | Omani Shuwa | Kunafa

Prepare the marinade by combining garlic, ginger, cumin, coriander, turmeric, cinnamon, cardamom, black pepper, and salt in a bowl.

Rub the marinade all over the whole lamb, ensuring it is well coated.

Cover the lamb and let it marinate in the refrigerator for at least 12 hours, preferably overnight.

Preheat the oven to 250°F (120°C).

Wrap the marinated lamb tightly in banana leaves, then in date palm leaves to seal in moisture.

Place the wrapped lamb in a deep baking dish or a large pot.

Add water to the pot, ensuring it covers the bottom but does not touch the lamb.

Cover the pot tightly with a lid or aluminum foil to trap steam.

Bake the lamb in the preheated oven for 8-12 hours, until the meat is tender and falls off the bone.

Remove the pot from the oven and let it rest for 30 minutes before unwrapping.

Serve the shuwa with rice and fresh salad.

Equipment Needed

Dietary

Allergens