Omani Shuwa Marinated Meat (Printer-friendly)

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

# Required Ingredients:

→ Meat

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

→ Marinade

02 - 4 tbsp garlic paste (approx. 10 cloves, minced)
03 - 2 tbsp ginger paste (approx. 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 taste)
13 - 2 tsp salt (or to taste)
14 - 0.25 cup white vinegar
15 - 0.25 cup vegetable oil
16 - Juice of 2 lemons

→ Wrapping & Cooking

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

# How-To Steps:

01 - Combine all marinade ingredients in a large bowl and mix thoroughly to form a uniform paste.
02 - Make deep incisions in the lamb with a sharp knife; rub the marinade thoroughly over and into the cuts.
03 - Cover the meat and refrigerate for 8 to 24 hours to allow flavors to infuse.
04 - Set oven temperature to 320°F (160°C) to prepare for slow cooking.
05 - Encase the marinated meat tightly in banana leaves; secure with kitchen twine or wrap in foil to seal completely.
06 - Place the wrapped meat in a deep roasting pan, cover with a lid or additional foil to retain moisture.
07 - Roast in the preheated oven for 4 to 6 hours until the meat is tender and easily separates from the bone.
08 - Remove from oven, unwrap, then shred or carve the meat; serve alongside rice, flatbread, or preferred accompaniments.

# Expert Suggestions:

01 -
  • The meat becomes so impossibly tender it dissolves on your tongue, no knife required.
  • Your kitchen will smell like a spice market for hours, and everyone will want to know your secret.
  • Once marinated, most of the work is just letting the oven do its thing while you relax.
02 -
  • The banana leaves aren't decorative—they seal in steam and subtly flavor the meat, so don't skip them entirely even if you use foil underneath.
  • Marinating time is non-negotiable; rushing this step means the spices only coat the surface instead of penetrating the muscle fibers.
  • If your oven runs hot, start checking the meat around hour 3; some ovens can finish the job in 4 hours while others need the full 6.
03 -
  • Make the marinade the night before and let it rest in the refrigerator so the spices fully hydrate and meld together before touching the meat.
  • If banana leaves are unavailable in your area, look for them frozen at Asian grocery stores—they thaw perfectly and work just as well as fresh.
  • For extra depth, briefly grill or sear the unwrapped meat under the broiler for 2–3 minutes just before serving to add a subtle char that echoes the underground cooking method.
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