Oman's TENDER & JUICY Slow Cooked Roast

lamb

🥗Healthier: chicken

💰Cheaper: goat

Chicken offers a leaner option, while goat is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper provides a similar flavor with less heat.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder is more shelf-stable and convenient.

Toast 50 grams of coriander seeds, 50 grams of cumin, 25 grams of black pepper, and 10 cardamom pods in a cold pan over medium heat for 4-5 minutes until aromatic.

Pour the toasted spices into a bowl and allow to cool before grinding into a fine powder.

In a food processor, add 50 grams of garlic and a splash of date vinegar, then blend until minced.

Add the ground spice mixture to the food processor along with 50 grams of hot chili flakes and 25 grams of salt, blending until combined.

Soak 150 grams of tamarind in 300 grams of boiling water for 30 minutes, then strain to obtain 200 grams of tamarind pulp, and add to the marinade.

Blend all ingredients together until a thick paste forms.

Coat the 2.5 kg lamb shoulder in the marinade, ensuring it is well covered, and let it rest overnight in the fridge.

Prepare banana leaves by washing and drying them, then lay them in a cross shape on a cutting board.

Place the marinated lamb on the topmost banana leaf, fold the leaves over the meat, and tie it with butcher's twine.

Wrap the banana leaves in greaseproof paper, creating several layers to protect the meat.

Place the wrapped lamb in a baking dish and cook in the oven at 140 degrees Celsius for 6 hours.

Cooking Techniques

Equipment Needed

Spice Level: