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Name: Shuwa
Total time: 24 h
Yield: Serves 6-8
Cuisine: Oman
Ingredients: 2 kg lamb shoulder (bone‑in); 6 cloves garlic, minced; 2 tbsp fresh ginger, grated; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp turmeric powder; 1 tsp black pepper; 1 tsp ground cardamom; ½ tsp ground cloves; 1 cinnamon stick; 2 tbsp lemon juice; 200 ml plain yogurt; 2 tsp salt; enough to wrap banana leaves (or parchment)

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Oman24 hServes 6-8già cucinato

Shuwa

شوا · Shuwa

Ingredienti14

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

carneverduraspezie e salsefruttalatticini e uovaaltro

Preparazione

Combine garlic, ginger, cumin, coriander, turmeric, black pepper, cardamom, cloves, cinnamon, lemon juice, yogurt, and salt in a bowl to make a paste.
Rub the spice paste all over the lamb shoulder, ensuring it is well coated; cover and refrigerate for at least 12–24 hours.
Preheat a pit or deep oven with hot charcoal; line the pit with banana leaves.
Wrap the marinated lamb tightly in banana leaves, securing the package to keep steam inside.
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.
Remove the lamb from the leaves, shred, and serve hot with rice or flatbread.