Omani Shuwa (Slow-Roasted Spiced Lamb)
Omani-style lamb marinated with warm spices, wrapped, and roasted slowly until tender.
Equipment
- Spice grinder
- Large roasting pan
- Parchment paper
- Heavy-duty foil
- Instant-read thermometer
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
Instructions
Marinate:
- Mix garlic, spices, salt, lemon juice, and oil into a paste. Rub over the lamb, cover, and refrigerate for 12 hours.
Wrap and Roast:
- Bring lamb toward room temperature for 30 minutes. Place on parchment, wrap tightly, then seal in two layers of foil in a roasting pan.
- 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:
- Open carefully, reserve the juices, and roast uncovered at 450°F (230°C) for 15 to 20 minutes for patchy browning.
- Rest 20 minutes, pull into irregular pieces, moisten with reserved juices, and serve over rice with almonds and raisins.
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.
Nutrition
Calories: 675kcalCarbohydrates: 39gProtein: 52gFat: 34gSaturated Fat: 11gCholesterol: 165mgSodium: 720mgFiber: 2gSugar: 5g