Omani Shuwa Marinated Meat (Printable)

Slow-cooked marinated meat wrapped in banana leaves, infused with aromatic Middle Eastern spices.

# What you'll need:

→ Meat

01 - 5.5 lbs 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 according to preference)
13 - 2 tsp salt (adjust according to taste)
14 - 0.25 cup white vinegar
15 - 0.25 cup vegetable oil
16 - Juice of 2 lemons

→ Wrapping & Cooking

17 - 4 to 6 large banana leaves, cleaned and dried
18 - Heavy-duty kitchen twine or food-safe foil

# Method:

01 - Combine all marinade ingredients in a large bowl and mix thoroughly.
02 - Score the meat deeply with a sharp knife and rub the marinade thoroughly over and into the cuts. Cover and refrigerate for 8 to 24 hours.
03 - Set the oven temperature to 320°F (160°C).
04 - Wrap the marinated meat tightly in banana leaves, securing with kitchen twine or sealing with foil.
05 - Place the wrapped meat in a deep roasting pan, cover with a lid or foil, and roast for 4 to 6 hours until the meat is tender and easily pulls away from the bone.
06 - Remove from oven, unwrap, shred or carve the meat, and serve with rice or flatbread.

# Expert Advice:

01 -
  • The meat becomes so impossibly tender that it practically melts on your tongue, rewarding you for the long marinating and cooking time.
  • A single marinade creates a symphony of warm spices that infuse every fiber of the meat without overwhelming it.
  • Once you've made this, you'll have mastered the foundation for countless other slow-cooked meat dishes across Middle Eastern cuisine.
02 -
  • Do not skip the marinating time; the acid in the vinegar and lemon juice is doing essential work tenderizing the meat alongside the ginger and garlic.
  • If your oven runs hot, start checking the meat around hour four because every oven has personality, and overshooting the cooking time turns tender meat into stringy meat.
  • Save every drop of the cooking liquid that collects inside the wrapped meat—it's pure, concentrated flavor that makes the dish transcendent when spooned over rice.
03 -
  • If banana leaves are impossible to find, parchment paper will work, but the subtle flavor contribution from banana leaves is real and worth seeking them out in Asian markets or online.
  • Don't be tempted to raise the oven temperature to speed things up—low and slow is the entire philosophy here, and rushing ruins the texture entirely.
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