Guide to Omani Cuisine: Dishes, Spices, and Recipes

Shuwa: In a bowl, mix the garlic, cumin, coriander, turmeric, black pepper, salt, and olive oil to create a marinade.

Shuwa: Rub the marinade generously over the lamb, making sure it's well coated. Let it marinate for at least 4 hours, or overnight in the refrigerator for best results.

Shuwa: Wrap the lamb tightly in banana or palm leaves and place it in a roasting pan. Place it in a tightly sealed pan in a low oven (120°C/250°F) for 6-8 hours until the meat is tender.

Shuwa: Once cooked, unwrap and serve the lamb with rice and a side of vegetables or salad.

Halwa: In a large pot, mix the sugar and water and bring to a boil until the sugar dissolves.

Halwa: Slowly add the cornstarch mixture to the pot, stirring constantly to prevent lumps.

Halwa: Stir in the ghee, cardamom, and saffron-infused rosewater, and continue to cook on low heat until the mixture thickens and turns glossy.

Halwa: Add the chopped nuts and date syrup, if using, and stir well. Once the mixture reaches a thick, jelly-like consistency, remove it from heat.

Halwa: Pour the halwa into a serving dish and let it cool before serving with coffee or tea.