Shuwa, the national dish of Oman

Shuwa is not called the national dish of Oman for nothing. The preparation method has been part of the Omani culture for centuries and is unique because of the typical mix of spices. Shuwa is a festive dish that you can make at home with my authentic recipe that I brought back from Oman.

Traditional shuwa

In a traditional shuwa, lamb, goat, or even camel meat is marinated in a unique blend of spices and cooked in a hot pit for hours until tender and succulent. For large feasts, an entire lamb may be prepared in this way.

The spices for shuwa

The spice blend that characterizes shuwa consists of cardamom, cloves, cinnamon, cumin, coriander, black pepper and nutmeg. The spices are roasted in a precise order to release their flavors. Omani lime and turmeric are added to the roasted spices. The complex blend acts on the outside of the meat for 24 hours without altering the meat's own flavor.

The cooking process

The cooking process of shuwa takes place entirely in a fire pit. Charcoal and wood, often juniper wood, are stoked until a high temperature is reached. The marinated pieces of meat are wrapped well in banana leaves and then in a burlap bag soaked in water. The meat goes into the pit, which is hermetically sealed. The meat is cooked underground for at least 24 hours. The wood combined with the moisture from the burlap creates smoke that gives Shuwa its typical smoked flavor..

What do you serve with shuwa?

Shuwa is always served with rice. This is usually saffron rice or plain white rice, but sometimes a festive preparation of rice with cinnamon, cardamom, garlic, almonds and pine nuts.

How to make saffron rice

In addition to rice, yogurt is a must. A side dish of raita, yogurt with cucumber and dried mint, is typical.

Traditional shuwa is not braised in a sauce and is therefore rather dry. A tomato salsa goes well with the spicy meat.

Vegetables are also an integral part of a Shuwa feast. They range from cauliflower, sweet potatoes and zucchini to carrots and bell peppers.

Shuwa for the modern kitchen

Of course, you don't need a fire pit to make your own shuwa at home. You put the marinated meat in a covered oven dish - I prefer a cast iron dish - and put it in the oven at 110°C. After 5 to 6 hours you can enjoy your shuwa.

You can wrap the meat in banana leaves and place it in the bowl, but this is optional. You can buy frozen banana leaves at an Asian supermarket.

Recipe: shuwa

This authentic recipe makes a festive meal for 6 to 8 people.

Ingredients:

2 kg leg of lamb, bone-in or boneless
Pita bread

For the spice paste:

10 cardamom pods
3 tablespoons black peppercorns
5 cloves
1 cinnamon stick
¼ piece of nutmeg
2 tablespoons cumin seeds
1 tablespoon coriander seeds
1 Omani lime
1 tablespoon chili pepper flakes
1 tablespoon turmeric
8 cloves garlic
1 to 2 green chilies
1 tablespoon sea salt
2 tablespoons vinegar
75 ml vegetable oil
Water to dilute

For the tomato salsa:

3 tomatoes
2 cloves garlic
1-2 chili peppers
1 lime
50 ml olive oil
Pepper and salt

For the cucumber yogurt:

200 ml yogurt
1 cucumber
¼ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon Aleppo or cayenne pepper (optional)
2 tablespoons dried mint
Sea salt

Step 1: the spice mix

To make the spice blend, first toast all the spices whole. Heat a non-stick skillet over medium heat and add the cardamom pods and peppercorns. Roast for about 2 minutes, stirring constantly. Now add the cloves, cinnamon and nutmeg. Continue to roast. Finally, add the cumin and coriander. Roast until the flavors of all the spices are released. Be careful not to burn them.

Allow the spices to cool for a while and put them in a blender. Add the Omani lime, turmeric and chili flakes and blend to a powder. You can store this Omani spice blend in a sealed jar and use it for other preparations.
Step 2: the spice paste

Remove the seeds from the chilies. Add the garlic, chilies, salt, vinegar and oil to the spice mix and blend to a smooth paste. Add a splash of water until you get the right thickness. Your spice paste is ready.
Step 3: marinate

Coat the lamb with the spice paste and press it between the meat and the bone. Cover and marinate in the refrigerator for at least 6 hours. Marinating overnight is better.
Step 4: roast the shuwa

Preheat the oven to 110°C.

Optional: If you like to work with banana leaves, spread them open and a little bit on top of each other if they are small. Place the leg of lamb with the spice mixture on top and fold the leaves over. The meat should be completely wrapped. Tie the leaves together with kitchen string.

Place the meat with or without the banana leaves in a cast-iron bowl or baking dish and cover with a lid. Place the bowl in the oven and let the meat roast gently for 5 to 6 hours. The slow cooking procedure allows the meat to develop a crust of spices. Beneath the crust is tender meat that falls right off the bone.
Step 5: make the tomato salsa

While the shuwa is cooking, prepare the tomato salsa. Skin and seed the tomatoes. Core the chili peppers and squeeze the lime. Place the tomatoes, garlic, chili peppers, lime juice and oil in a blender and puree. Season to taste with salt and pepper. Refrigerate.
Step 6: Make cucumber yogurt (raita)

Peel, seed and dice the cucumber. Beat the yogurt and add the cucumber, spices and mint. Season to taste with salt. Set aside in the fridge.
Step 7: serve the shuwa

Arrange the shuwa with the saffron rice on a large platter. Place the tomato sauce and yogurt in separate bowls and the pita bread in a basket. You can also serve a fresh salad or roasted vegetables with the shuwa.