Omani Shuwa marinated meat (Printable)

Marinated meat wrapped in banana leaves, slow-cooked to tender perfection with fragrant spices.

# What You Need:

→ Meat

01 - 5.5 lb bone-in lamb shoulder or leg (alternative: beef or goat)

→ Marinade

02 - 4 tbsp garlic paste (about 10 cloves, minced)
03 - 2 tbsp ginger paste (about 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 (adjust to taste)
14 - 1/4 cup white vinegar
15 - 1/4 cup vegetable oil
16 - Juice of 2 lemons

→ Wrapping and Cooking

17 - 4–6 large banana leaves, washed and patted dry
18 - Heavy-duty kitchen twine or food-safe aluminum foil

# Directions:

01 - Combine all marinade ingredients thoroughly in a large mixing bowl to form a uniform paste.
02 - Make deep incisions into the meat using a sharp knife, then rub marinade evenly over and into the cuts.
03 - Cover and refrigerate the marinated meat for 8 to 24 hours for optimal flavor infusion.
04 - Set the oven temperature to 320°F (160°C) and allow it to fully preheat.
05 - Encase the marinated meat tightly in banana leaves and secure with kitchen twine or wrap securely with foil to ensure no moisture escapes.
06 - Place wrapped meat in a deep roasting pan; cover with lid or additional foil to retain heat and moisture during cooking.
07 - Roast in the preheated oven for 4 to 6 hours until the meat is tender and falling off the bone.
08 - Remove from oven, unwrap carefully, shred or carve meat as desired, and serve alongside rice or flatbread.

# Expert Suggestions:

01 -
  • The meat becomes so tender it practically dissolves on your tongue, no knife needed.
  • Those warming spices soak into every fiber, creating a depth that just tastes expensive and special.
  • It actually gets better the longer it sits, so you can make it ahead and feel like you have your life together.
  • One dish that somehow feels both cozy and festive at the same time.
02 -
  • Don't skip the marinating time; those hours aren't optional, they're where the real flavor happens.
  • If your oven runs hot, start checking the meat around the 4-hour mark so it doesn't overcook.
  • Banana leaves are worth hunting down, but if they're truly impossible to find, parchment paper or foil will get the job done without quite the same depth.
03 -
  • Toast your whole spices before grinding them if you have time; it unlocks a richness that pre-ground can't quite match.
  • The deeper and more aggressive your cuts into the meat, the more marinade penetrates, transforming the entire piece from edge to bone.
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