Shuwa is an iconic dish of Oman prepared for Eid festivals or weddings. Shuwa derives from the Arabic verb ‘shawaa,’ which means “to grill.” It was developed by Bedouin tribes who roamed the Arabian Peninsula hundreds of years ago. These nomadic people needed a cooking method that could preserve meat for extended periods. It is usually made with a whole goat or even a whole cow and involves the entire tribe to come together to put in the effort and then celebrate the occasion. The slow-roasting technique involves pit-roasting and an overhead open fire for up to 24 hours. This technique is quite prominent throughout the Middle East.
This is a delicious dish. The spices coat the meat in a light crust, and the flavours penetrate the meat all the way to the bone. The meat is fork-tender and shreds easily. I served this with flavoured rice, Maqboos, and a Lentil and strawberry salad, which was perfect.
Felicia Campbell is an award-winning writer, editor and producer. Her cookbook is more of a historical memoir of the region, its food, its culture and its deep history. This could be one of those cookbooks that you can read as a novel, but I love to rush into my kitchen and cook the dishes, knowing their deep history.
For more recipes from this fabulous cookbook, click here.

Ingredients:
1/2 cup cumin seeds
3 tablespoons coriander seeds
10 cloves garlic
1/2-inch cinnamon stick
1 tablespoon chilli flakes
2 tablespoons salt
2 tablespoons black peppercorns
2 tablespoons green cardamom pods
8 cloves
1/2 teaspoon ground nutmeg
3 tablespoons apple cider vinegar
6 tablespoons oil
5-6 lb lamb or mutton, preferably a whole leg
Banana leaves
On a dry frying pan, dry roast all the whole spices individually until they are aromatic and lightly toasted. Cool completely. Mix with the nutmeg, vinegar and oil to form a thick paste. The taste for salt should be pretty salty to compensate for the volume of meat.
Make deep slashes into the meat to the bone. Rub the paste into the meat, filling in the deep slashes. Marinate the meat overnight for at least 8 hours.
Wrap the meat and marinade in the banana leaves, wrapping it tightly without gaps so the steam cannot escape. Hold the wrap together with string and toothpicks; both are needed.
Heat the oven to 375° F.
Add the meat to a pot with 1/2 cup water. Roast undisturbed for 3 1/2 hours. Remove the pot and poke a skewer through the wrap. The skewer should go through the meat very easily. If not, roast the lamb for another 30-45 minutes. Leave the meat in the pot wrapped until you are ready to serve.
To serve, heat the oven to 250° F. Cook the pot and meat for 15 minutes. Transfer the meat to a large platter or cutting board. At the table, open the banana leaves. Use a fork to shred the meat off the bone. Serve with Quboos and a salad.
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