Description
Omani Shuwa Lamb is a traditional dish made from marinated lamb slow-cooked in an underground oven. It’s a festive meal often served during special occasions.
Ingredients
Scale
- 1 whole lamb (around 10 kg)
- 8 cloves of garlic, minced
- 4 tablespoons ground cumin
- 4 tablespoons ground coriander
- 2 tablespoons turmeric
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 cup olive oil
- 1 lemon, juiced
- Fresh herbs (coriander and mint) for garnish
Instructions
- Prepare the lamb by cleaning and trimming excess fat.
- In a bowl, mix garlic, cumin, coriander, turmeric, paprika, black pepper, salt, olive oil, and lemon juice.
- Rub the marinade all over the lamb, ensuring it is well coated.
- Wrap the lamb in banana leaves or foil.
- Place the wrapped lamb in a pit or underground oven.
- Slow-cook the lamb for 12-24 hours, depending on the size and desired tenderness.
- Once cooked, unwrap the lamb and serve with fresh herbs.
Notes
- Use young lamb for the best flavor.
- Marinating overnight enhances the taste.
- Ensure the underground oven is well heated before placing the lamb inside.
- Prep Time: 30 minutes
- Cook Time: 12-24 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Omani
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 0g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 120mg
Keywords: Omani Shuwa Lamb, Slow-cooked lamb, Festive lamb dish