Omani Shuwa Marinated Meat (Print Version)

Tender marinated meat wrapped in banana leaves, slow-cooked with fragrant spices for rich flavor.

# Components:

→ Meat

01 - 5.5 lb bone-in lamb shoulder or leg (alternatively beef or goat)

→ Marinade

02 - 4 tbsp garlic paste (approx. 10 cloves, minced)
03 - 2 tbsp ginger paste (about 4-inch piece, grated)
04 - 2 tbsp ground coriander
05 - 1.5 tbsp ground cumin
06 - 1 tbsp ground cinnamon
07 - 1 tbsp ground cardamom
08 - 1 tbsp ground black pepper
09 - 2 tsp ground cloves
10 - 2 tsp paprika
11 - 1 tsp turmeric
12 - 2 tsp chili powder (adjust to preference)
13 - 2 tsp salt (or to taste)
14 - 1/4 cup white vinegar
15 - 1/4 cup vegetable oil
16 - Juice of 2 lemons

→ Wrapping and Cooking

17 - 4–6 large banana leaves, washed and dried
18 - Heavy-duty kitchen twine or food-safe aluminum foil

# Preparation Steps:

01 - Combine garlic paste, ginger paste, ground coriander, cumin, cinnamon, cardamom, black pepper, cloves, paprika, turmeric, chili powder, salt, white vinegar, vegetable oil, and lemon juice in a large mixing bowl. Mix thoroughly until homogeneous.
02 - Make deep incisions in the lamb with a sharp knife. Rub the marinade generously over and into the cuts of the meat. Cover and refrigerate for 8 to 24 hours to infuse flavors.
03 - Set the oven temperature to 320°F (160°C) to prepare for slow roasting.
04 - Encapsulate the marinated meat tightly using banana leaves, securing with kitchen twine or alternatively wrapping in heavy-duty foil to seal.
05 - Place the wrapped meat in a deep roasting pan. Cover with a lid or additional foil. Roast for 4 to 6 hours until the meat becomes tender and detaches easily from the bone.
06 - Remove from oven and unwrap carefully. Carve or shred the meat and present with accompaniments such as spiced rice or flatbread.

# Expert Advice:

01 -
  • The meat becomes so incredibly tender that it falls apart with just a fork, no knife needed.
  • Those warming spices create a flavor so complex and layered that each bite feels like a discovery.
  • It's the kind of dish that makes your whole house smell like celebration for hours.
  • Once marinated, the cooking is mostly hands-off, letting you get other things done.
02 -
  • Don't skip the marinating time, no matter how hungry you are; the acid and spices need hours to truly penetrate the meat and tenderize it from within.
  • The low temperature is crucial—if your oven runs hot, check the meat earlier to prevent it from drying out.
  • Banana leaves are worth hunting down in an international market because they genuinely do impart a subtle, authentic flavor that elevates this from good to unforgettable.
03 -
  • Make the marinade the night before if you can, letting the spices bloom and deepen in flavor before they meet the meat.
  • If your oven tends to run hot, place the roasting pan on a lower shelf and check the meat at the 3-hour mark rather than waiting the full 4 to 6 hours.
Return