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Mediterranean / Middle East

Omani Shuwa (Slow-Roasted Spiced Lamb)

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Omani shuwa served over spiced long-grain rice.
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Shuwa is an Omani celebration dish traditionally cooked underground for many hours after the lamb is coated in a robust spice paste.

This home-oven version keeps the long marination, tight wrapping, and low heat that produce fragrant, tender meat.

Seal the roasting parcel tightly so the lamb braises in its own juices before the final brief browning.

Serving Suggestions

Serve with basmati rice, toasted nuts, raisins, cucumber salad, and lemon wedges.

Slow-roasted Omani shuwa opened from its leaf-lined parcel.

Recipe Notes

Marinate overnight for the fullest flavor. Refrigerate cooked lamb for up to four days with some of its juices.

Omani shuwa served over spiced long-grain rice.

Omani Shuwa (Slow-Roasted Spiced Lamb)

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Omani-style lamb marinated with warm spices, wrapped, and roasted slowly until tender.
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Prep Time 30 minutes
Cook Time 5 hours
Marinating Time 12 hours
Total Time 5 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Omani
Calories: 675
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Lamb and Marinade
  • 5 lb bone-in lamb shoulder cut into large pieces
  • 8 cloves garlic crushed
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 2 tsp ground cardamom
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tbsp smoked paprika
  • 2 tsp fine salt
  • 1/2 cup lemon juice
  • 1/3 cup olive oil
For Serving
  • 4 cups cooked basmati rice
  • 1/3 cup toasted almonds
  • 1/3 cup golden raisins

Equipment

  • Spice grinder
  • Large roasting pan
  • Parchment paper
  • Heavy-duty foil
  • Instant-read thermometer

Method
 

Marinate:
  1. Mix garlic, spices, salt, lemon juice, and oil into a paste. Rub over the lamb, cover, and refrigerate for 12 hours.
Wrap and Roast:
  1. Bring lamb toward room temperature for 30 minutes. Place on parchment, wrap tightly, then seal in two layers of foil in a roasting pan.
  2. Roast at 300°F (150°C) for 4 1/2 hours, until fork-tender and at least 195°F (90°C) in the thickest meat.
Brown and Serve:
  1. Open carefully, reserve the juices, and roast uncovered at 450°F (230°C) for 15 to 20 minutes for patchy browning.
  2. Rest 20 minutes, pull into irregular pieces, moisten with reserved juices, and serve over rice with almonds and raisins.

Nutrition

Calories: 675kcalCarbohydrates: 39gProtein: 52gFat: 34gSaturated Fat: 11gCholesterol: 165mgSodium: 720mgFiber: 2gSugar: 5g

Notes

  • Traditional shuwa uses an underground oven; this sealed low oven method is designed for home kitchens.
  • Do not discard the roasting juices; they keep the pulled lamb moist.

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