Omani Shuwa Marinated Meat (Printable)

Marinated lamb slowly cooked wrapped in banana leaves with aromatic spices and herbs for tender results.

# Ingredient List:

→ Meat

01 - 5.5 lbs bone-in lamb shoulder or leg (alternatively beef or goat)

→ Marinade

02 - 4 tbsp garlic paste (approximately 10 cloves, minced)
03 - 2 tbsp ginger paste (about 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 based on heat preference)
13 - 2 tsp salt (or to taste)
14 - 1/4 cup white vinegar
15 - 1/4 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 aluminum foil

# How to Prepare:

01 - Combine all marinade ingredients in a large bowl and mix thoroughly.
02 - Make deep incisions in the meat using a sharp knife. Rub the marinade evenly over and into these cuts.
03 - Cover and chill the marinated meat for 8 to 24 hours to allow flavors to infuse.
04 - Heat the oven to 320°F (160°C).
05 - Encase the marinated meat tightly in banana leaves. Secure with kitchen twine or wrap securely in foil.
06 - Place wrapped meat in a deep roasting pan and cover with a lid or additional foil.
07 - Cook in the oven for 4 to 6 hours until the meat is tender and falling off the bone.
08 - Remove from oven, unwrap, shred or carve the meat, and serve with rice or flatbread.

# Expert Suggestions:

01 -
  • The meat becomes so tender it melts on your tongue without effort, making every bite feel like a reward for your patience.
  • Your kitchen will smell like a spice market mixed with something warm and impossibly comforting for hours afterward.
  • You're making an authentic Omani feast that impresses everyone without needing to be a professional cook.
02 -
  • Don't skip the marinating time—this is where 70% of the flavor happens, and it's not something that can be rushed without losing authenticity.
  • Banana leaves aren't just traditional; they actually create a superior cooking environment compared to foil, so source them if possible—most Asian or Middle Eastern markets carry them frozen.
  • The meat will release its own liquid during cooking, so you don't need to add water; if you do, you'll dilute the spice flavor you worked so hard to build.
03 -
  • If banana leaves are genuinely unavailable, parchment paper works better than foil alone because it breathes slightly and prevents the meat from steaming too intensely.
  • For a subtle smokiness that nods to the traditional sand-oven version, unwrap the finished meat and quickly sear it in a smoking hot cast-iron skillet, 2 minutes per side, right before serving.
Return