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1
Make the Spice Paste & Marinate the Lamb
20 Mins
Fridge, 4°C (40°F)
Score the fat of the lamb leg in a diamond pattern and cut deep slits all over the meat. Blend the crushed garlic, grated ginger, vinegar, 2 tablespoons of the oil, the salt and all 42 g of the spice blend into a thick paste. Rub it over every surface of the leg, pushing it well into the slits, then wrap the leg tightly in cling film and rest it in the fridge overnight, or for at least 8 hours.
Cut the slits deep, right down to the bone in places — that is how the marinade reaches the middle of a thick leg.
Done when: The leg is coated edge to edge in the dark spice paste, with paste pressed into every slit.
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2
Wrap the Lamb in Banana Leaves
10 Mins
Room temperature, ~20°C (68°F)
Lay the two banana leaves out overlapping on a large sheet of foil, set the marinated leg in the middle, and fold the leaves tightly around it like a parcel. Wrap the whole parcel in the foil and crimp the edges shut, then set it in a deep roasting tray. This sealed parcel is the home-oven version of the underground sand oven: it traps the steam and lets the lamb cook in its own juices.
Seal the parcel well — any gap lets the steam escape and the meat dries out instead of turning silky.
Done when: The parcel is tight, with no gaps and no marinade leaking out.
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3
Slow-Roast Until It Falls Apart
6 Hours
120°C (250°F)
Heat the oven to 120°C (250°F). Put the tray on the middle shelf and roast the parcel for 6 hours, turning it over once halfway through. Do not open the parcel to check — every peek lets out steam and heat. The lamb is done when it is so tender that the meat pulls away from the bone with a fork.
A low oven and a long time are the whole secret of shuwa; rushing it at a higher heat gives tough, dry meat.
Done when: The meat is fall-apart tender and a thermometer in the thickest part reads at least 74°C (165°F).
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4
Uncover & Brown the Crust
20 Mins
200°C (400°F)
Raise the oven to 200°C (400°F). Carefully open the foil and peel back the banana leaves, then return the lamb uncovered to the oven for 20 minutes, turning it once, until the outside is dark, crisp and caramelised. Pour any juices from the parcel into a small jug.
Watch the crust in the last 5 minutes — the spice paste can go from dark and glossy to burnt very quickly.
Done when: The outside is deep brown and crisp at the edges; the inside stays moist.
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5
Rest the Lamb & Cook the Saffron Rice
30 Mins
Low heat, ~120°C (250°F)
Rest the lamb loosely covered for 30 minutes. Meanwhile, melt the ghee in a heavy pot, add the drained rice and stir for 1 minute, then pour in the 600 ml of water, the bloomed saffron with its water and a pinch of salt. Bring to the boil, cover tightly, cook on the lowest heat for 18 to 20 minutes, then rest for 5 minutes and fluff with a fork.
Do not lift the lid while the rice cooks — the trapped steam is what finishes the grains evenly.
Done when: The rice is fluffy and separate, the liquid is absorbed, and the grains are golden with saffron.
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6
Fry the Garnish & Serve
10 Mins
Medium heat, ~175°C (350°F)
Fry the sliced onion in the remaining tablespoon of oil until deep golden and crisp at the edges, about 8 minutes. Carve the rested lamb into thick slices, or pull it into generous chunks the Omani way. Spoon the saffron rice onto a wide platter, lay the lamb on top, drizzle over the reserved pan juices, and scatter with the fried onions, toasted almonds and raisins.
Serve it on one big platter in the middle of the table — shuwa is a sharing dish, not a plated one.
Done when: The platter is served hot, above 63°C (145°F), with the lamb glossy from its own juices.
auto_awesome Finishing Touches & Plating
Serve the shuwa on one wide platter, lamb over golden rice, scattered with fried onions, almonds and raisins, with the pan juices spooned over the top.
Oman
2h 10m
France
Vietnam