Omani Shuwa Marinated Meat (Print)

Tender meat infused with spices, slow-cooked wrapped in banana leaves for rich Middle Eastern flavor.

# What You Need:

→ 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 to taste)
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 and Cooking

17 - 4 to 6 large banana leaves, washed and dried
18 - Heavy-duty kitchen twine or food-safe aluminum foil

# Directions:

01 - Combine all marinade ingredients in a large mixing bowl, stirring until fully integrated.
02 - Make deep incisions in the lamb using a sharp knife, then thoroughly rub the marinade over and into the meat cuts.
03 - Cover the meat and refrigerate for 8 to 24 hours to allow flavors to develop.
04 - Set the oven temperature to 320°F (160°C).
05 - Encase the marinated meat tightly in banana leaves and secure with kitchen twine or wrap securely in foil.
06 - Place the wrapped meat into a deep roasting pan and cover with a lid or additional foil to seal moisture.
07 - Roast in the preheated oven for 4 to 6 hours, until the meat is exceptionally tender and falls off the bone.
08 - Remove from oven, unwrap carefully, then shred or carve the meat. Serve accompanied by rice or flatbread.

# Helpful Hints:

01 -
  • The meat becomes so tender it practically dissolves on your tongue after hours of slow cooking in aromatic spices.
  • Most of the work happens while you're doing something else, leaving you free to relax while the oven does the heavy lifting.
  • One batch feeds a crowd and tastes even better the next day, making it perfect for meal prep or entertaining.
02 -
  • Don't skip the deep cuts in the meat—they're not just for show; they're how the marinade gets to the inside and how the meat becomes meltingly tender.
  • The banana leaves aren't just traditional; they actually steam the meat in its own juices and keep it from drying out, so they're worth hunting down at Middle Eastern or Asian grocery stores.
  • If you're impatient, the minimum marinating time is 8 hours, but honestly, waiting the full 24 makes a noticeable difference in depth of flavor.
03 -
  • If you can't find banana leaves, use parchment paper or foil, but understand that you'll lose a subtle sweetness that the leaves contribute—it's still delicious, just slightly different.
  • Some Omani cooks add a splash of rose water or a handful of dried limes to the marinade for extra complexity; experiment once you've made the classic version a few times.
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