Traditional Omani Shuwa Recipe

Shuwa is Oman’s most iconic festive dish — a slow-cooked, spice-marinated lamb wrapped in leaves and roasted underground for up to 48 hours.

What is Shuwa?

Shuwa is a traditional Omani lamb dish prepared by marinating meat in a rich spice paste, wrapping it in banana or palm leaves, and slow-cooking it in an underground sand oven.

It’s most commonly made during:

• Eid Al-Adha

• Weddings

• National celebrations

• Family feasts

Ingredients

Meat

• 3–5 kg lamb leg or shoulder (bone-in)

Shuwa Spice Marinade

• 10 garlic cloves

• 2 tbsp ginger paste

• 6–8 dried red chilies

• 2 tbsp cumin seeds

• 2 tbsp coriander seeds

• 1 tbsp black pepper

• 6 cardamom pods

• 4 cloves

• 1 cinnamon stick

• 1 tbsp turmeric

• 3 tbsp vinegar or lime juice

• Salt to taste

  

Cooking Method

1. Score & Marinate: Rub marinade deeply into the lamb.

2. Wrap: Use banana leaves or foil.

3. Prepare Pit: Heat charcoal in sand pit.

4. Slow Cook: Seal and cook 12–48 hrs.

5. Serve: Shred and plate.

Recipe Summary

Prep Time24 hrsCook Time12–48 hrsServings8–12