Omani Shuwa Marinated Meat (Print Version)

Tender marinated meat infused with aromatic spices and slow-cooked wrapped in banana leaves for rich flavor.

# Ingredient List:

→ Meat

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

→ Marinade

02 - 4 tbsp garlic paste (about 10 cloves, minced)
03 - 2 tbsp ginger paste (approximately 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 - 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, washed and patted dry
18 - Heavy-duty kitchen twine or food-safe foil

# Recipe Steps:

01 - Combine all marinade ingredients thoroughly in a large mixing bowl.
02 - Make deep incisions in the meat using a sharp knife, then rub marinade generously over and into the cuts.
03 - Cover the meat and refrigerate for 8 to 24 hours to absorb flavors.
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 in foil to seal completely.
06 - Place the wrapped meat in a deep roasting pan; cover with lid or foil and roast for 4 to 6 hours until tender and falling off the bone.
07 - Remove from oven, unwrap carefully, shred or carve the meat, and serve alongside rice or flatbread.

# Expert Suggestions:

01 -
  • The meat becomes so tender it shreds with a fork, making it feel like a celebration without the stress.
  • Those hours in the oven mean you can prep and disappear—perfect for when you want impressive results without hovering.
  • The flavor is complex but approachable, with every spice playing a supporting role to the star ingredient.
02 -
  • Don't skip the long marinating time; rushing it to just a few hours means the spices won't have enough time to penetrate and mellow the meat.
  • If your banana leaves tear during wrapping, simply overlap another leaf—imperfection here is normal and doesn't affect the final result.
  • The lower your oven temperature, the more tender and succulent the meat will be; resist the urge to crank up the heat to speed things up.
03 -
  • If banana leaves aren't available in your area, parchment paper works but lacks the subtle flavor; foil is purely functional but won't impact taste.
  • For a hint of smokiness, unwrap the meat in the final 15 minutes of cooking to let it brown slightly, or briefly pass the shredded meat over a grill.
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