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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.