Entree: Oman – ال�شواء ➤ Shuwā (Slow-roasted spiced lamb)

Serving Size: 10

Approximate Time

Prep 1 hr

Cook 9 hrs

Additional 45 min

Total 10 hrs 45 min

Ingredients

- 1 whole bone-in lamb shoulder, approx. 10 lb (4.5 kg)
- 1 1/2 cups (360 ml) olive oil
- 1/2 cup (120 ml) white vinegar
- 1/4 cup (60 ml) rose water (optional)
- 1 large yellow onion, chopped — about 10 oz (280 g)
- 8 cloves garlic, peeled — about 2 oz (60 g)
- 3 tbsp (45 ml) ground cumin
- 3 tbsp (45 ml) ground coriander
- 2 tbsp (30 ml) ground turmeric
- 2 tbsp (30 ml) ground black pepper
- 1 tbsp (15 ml) ground cinnamon
- 1 tbsp (15 ml) ground cardamom (or seeds from 12 green cardamom pods, ground)
- 1 tsp (5 ml) ground cloves
- 1 tsp (5 ml) ground nutmeg
- 1 tbsp (15 ml) smoked paprika (optional, for color)
- 2 tbsp (30 ml) sea salt, plus more to taste
- 3 tbsp (45 ml) brown sugar or date syrup
- 4 dried limes (loomi), pierced (optional)
- 1/2 cup (120 ml) water or reserved cooking liquid to loosen paste
- 6-8 banana leaves or large collard leaves or parchment for wrapping (if available)
- Heavy-duty aluminum foil for sealing
- 3-4 large cinnamon sticks and 6-8 whole cardamom pods to tuck into the cavity (optional)

Instructions

1. Preheat a large skillet over medium and, if using whole spices, toast 12 green cardamom pods and 2 tbsp coriander seeds briefly until fragrant; cool and grind fine. In a blender or food processor combine onion, garlic, olive oil, vinegar, rose water (if using), ground toasted spices, ground cumin, coriander, turmeric, black pepper, cinnamon, cloves, nutmeg, smoked paprika, brown sugar/date syrup, and 2 tbsp of the salt. Add 1/2 cup (120 ml) water to help form a thick paste; blend until smooth.
2. Rinse and pat dry the lamb shoulder. Using your fingers or a small knife, loosen skin where possible and make several shallow slits across the meat. Rub the spice paste thoroughly under the skin, into the slits, and over the entire surface of the shoulder. Rub the remaining paste into the cavity and all over the exterior. Sprinkle the remaining 1 tbsp (15 ml) salt over the surface. If using, tuck the pierced dried limes and whole cinnamon sticks/cardamom pods into the cavity.
3. Wrap the shoulder tightly in banana leaves or collard leaves (or parchment), then wrap securely in several layers of heavy-duty aluminum foil so no juices can escape. For authentic method, the wrapped shoulder would be buried in a hot earth pit; for home ovens proceed as below.
4. For oven roasting: preheat oven to 275°F (135°C). Place the wrapped shoulder on a rimmed roasting pan and roast low and slow for 8–10 hours, or until the meat is very tender and falling from the bone. For slow-cooker method: place the wrapped shoulder in a large slow cooker set to low for 10–12 hours.
5. Remove from oven/slow cooker and let rest, still wrapped, for 30–45 minutes to redistribute juices. Carefully unwrap (watch for hot steam) and transfer meat to a carving board. Reserve cooking juices and strain any solids for a sauce.
6. To serve Omani-style, shred the lamb and arrange on a large communal platter. Spoon some strained cooking juices over the meat. Traditional accompaniments include fragrant rice (mutton mandi or plain saffron rice), dates, and flatbreads.
7. Leftovers: refrigerate shredded lamb and strained juices separately; reheat gently with a splash of water or stock to keep moist.