Name: Omani Shuwa
Prep time: 12 h
Cook time: 5 h
Total time: 17 h
Yield: 7 servings
Cuisine: Omani
Ingredients: 1 leg of lamb or 1 sheep shoulder; 100ml white vinegar; 2 fresh limes; 1 tbsp salt; 3 tbsp garlic paste or 10 cloves (mashed); 50ml vegetable oil; 2 tbsp black peppercorns; 1 tbsp coriander seeds; 1 cinnamon stick; 5 cloves; 1 tbsp cumin seeds; 5 cardamom pods; 1 tsp nutmeg powder; 2 tbsp chilli flakes

1

In a frying pan, combine all the spices and dry roast on medium to high heat, just until it begins to smoke and you can get a strong aroma.

2

Keep stirring the spices continuously. Do not leave the heat on for too long as the spices can burn easily, leaving a bitter taste.

3

Place the roasted spice mixture in a blender and blitz until you have a fine powder.

4

Combine the spice powder with the vinegar, limes, salt, garlic, and oil.

5

Mix together well until you have formed a paste. Ideally use a pestle and mortar.

6

Place your meat inside a roasting tray lined with foil.

7

Using a knife, cut small slits all over the meat to allow the marinade to penetrate inside.

8

Pour the marinade over the meat and massage with your hands into all the creases, folds, and cuts.

9

Pour any excess marinade over the meat as well.

10

Pull the foil from the bottom and wrap it over the meat so it is sealed like a parcel with no gaps, to prevent juice or air from escaping during cooking.

11

Leave to marinate in the fridge for a minimum of 12 hours up to a maximum of 48 hours (you can also marinate and freeze until needed).

12

Take the meat out of the fridge and allow it to reach room temperature.

13

Heat the oven to 140°C (275°F).

14

Cook for approximately 5 hours.

15

Serve with saffron rice and a yogurt-based salad on the side.