SHUWA
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Omani
Serves: 5
Ingredients
INGREDIENTS FOR SHUWA
  • 1 leg of lamb, from ( 1.5kg to 2.5kg with punched holes in a few places)
  • 10 cloves garlic, crushed
  • 2 tsp ground pepper
  • 1½ tsp ground cumin
  • 2 tsp ground coriander seeds
  • 1½ tsp turmeric powder
  • 1 tsp ground cloves
  • 25-30 dry red chili powdered (adjust the spice level according to your needs)
  • 4 tbsp cooking oil
  • 3 tbsp vinegar
  • Juice of 1 Lemon.
Ingredients For cooking Rice:
  • 2-3 cups Basmati Rice
  • Water ( according to the number of cups of rice you take )
  • 1½ tsp cumin seeds
  • 1 tsp pepper corns
  • 3-4 cardamom pods
  • 3-4 cloves
  • 3 inch cinnamon
  • 2 star anise
  • 3-4 bay leaves
  • Salt to taste
  • Yellow food color
  • Orange food color
Instructions
  1. Adjust the amount of dry red chili according to your spice level.
  2. Thoroughly combine all ingredients, except lamb leg. Rub the spices on the lamb leg forcing some of the liquids into the punched holes.
  3. Wrap the meat using dry banana leaves or palm leaves.
  4. Marinate in refrigerator overnight.
  5. Place the marinated meat wrapped up in the banana leaf in a roasting pan and cover, then roast in a 250 F pre-heated oven for 3 to 4 hours or until leg is well cooked, basting from pan juices every 30 minutes and turning over once or twice. Uncover and roast at 350 F for 20 minutes, turning over once.
  6. If the banana leaf dries off, you could wrap it with aluminum foil.
  7. Cook till done !!
  8. You can also cook SHUWA in the traditional Omani way by cooking it on drum or by digging pit.
  9. You have to burn the wood and coal till it is red hot and once the shuwa is in, just put the lid on without making the drum airtight.
Cooking the rice
  1. Heat a heavy bottom pan,
  2. Add oil. Add in the whole spices one by one. Sauté for nearly 30 seconds.
  3. Add in the water.
  4. When water starts to boil, add the soaked rice.
  5. Cook till the rice has almost done, do not over cook it. ( Each grains separated ).
  6. Separate the rice into two equal parts.
  7. Spread them on two different plates.
  8. Allow them to cool.
  9. (Remove the star anise).
  10. Once cooled down, mix one part of the rice with yellow food coloring.
  11. And the other part with orange food coloring.
  12. Serve Shuwa with Rice and Ghahwah (Arabic Coffee).
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/shuwa-slow-cooked-lamb-served-over-aromatic-basmati-rice-omani-delicacy/