Omani Shuwa Slow Cook (Print Version)

Tender marinated meat wrapped in banana leaves, infused with aromatic spices and slow-cooked to perfection.

# What You'll Need:

→ Meat

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

→ Marinade

02 - 4 tablespoons garlic paste (approximately 10 cloves, minced)
03 - 2 tablespoons ginger paste (about 4-inch piece, grated)
04 - 2 tablespoons ground coriander
05 - 1.5 tablespoons ground cumin
06 - 1 tablespoon ground cinnamon
07 - 1 tablespoon ground cardamom
08 - 1 tablespoon ground black pepper
09 - 2 teaspoons ground cloves
10 - 2 teaspoons paprika
11 - 1 teaspoon turmeric
12 - 2 teaspoons chili powder (adjust to taste)
13 - 2 teaspoons salt (adjust as needed)
14 - 0.25 cup white vinegar
15 - 0.25 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:

01 - Combine all marinade components in a large mixing bowl, stirring until well integrated.
02 - Make deep incisions in the meat using a sharp knife, then thoroughly coat and rub the marinade into the cuts.
03 - Cover the meat and refrigerate for 8 to 24 hours to allow full flavor absorption.
04 - Set the oven temperature to 320°F (160°C) to prepare for slow roasting.
05 - Envelop the marinated meat tightly with banana leaves, securing firmly with kitchen twine or wrapping it with foil to seal moisture.
06 - Place the wrapped meat into a deep roasting pan, cover with a lid or additional foil, and roast for 4 to 6 hours until the meat becomes tender and easily separates from the bone.
07 - Remove from oven, unwrap carefully, then shred or carve the meat. Accompany with rice or flatbread for serving.

# Expert Tips:

01 -
  • The meat becomes so tender it barely needs teeth, and the spice rub penetrates every fiber, creating layers of flavor that unfold with each bite.
  • Once you've prepared it, the oven does the heavy lifting, leaving your kitchen smelling absolutely incredible while you're free to do other things.
  • This is the kind of dish that makes people linger at the table, asking for seconds and wondering how you made it taste this good.
02 -
  • Don't skip the long marinating time—this is when the acid, salt, and aromatics work their magic, penetrating deep into the muscle fibers and preparing them to become impossibly tender.
  • The temperature matters more than you might think; too high and the outside dries out before the inside cooks through, so stick to 160°C and trust the slow process.
  • If you unwrap the meat and it's still firm, give it another hour or two covered—better to wait than to serve something chewy when it should be luxurious.
03 -
  • Ask your butcher to cut the meat into a single piece rather than pre-portioned cuts; one large piece will stay moister and more tender than multiple smaller pieces.
  • If you want to add a subtle smoky element without a grill, briefly pass the unwrapped meat under a very hot broiler for just 2–3 minutes on each side before shredding.
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