Shuwa

شوا · Shuwa

Ingredients14

• lamb shoulder (bone‑in)2 kg
• garlic, minced6 cloves
• fresh ginger, grated2 tbsp
• ground cumin2 tsp
• ground coriander2 tsp
• turmeric powder1 tsp
• black pepper1 tsp
• ground cardamom1 tsp
• ground cloves½ tsp
• cinnamon stick1
• lemon juice2 tbsp
• plain yogurt200 ml
• salt2 tsp
• banana leaves (or parchment)enough to wrap

Method

1. Combine garlic, ginger, cumin, coriander, turmeric, black pepper, cardamom, cloves, cinnamon, lemon juice, yogurt, and salt in a bowl to make a paste.
2. Rub the spice paste all over the lamb shoulder, ensuring it is well coated; cover and refrigerate for at least 12–24 hours.
3. Preheat a pit or deep oven with hot charcoal; line the pit with banana leaves.
4. Wrap the marinated lamb tightly in banana leaves, securing the package to keep steam inside.
5. Place the wrapped lamb in the pit, cover with more hot coals and earth, and cook slowly for 6–8 hours until the meat is tender and falls off the bone.
6. Remove the lamb from the leaves, shred, and serve hot with rice or flatbread.