Ingredients
Units
Scale
- 1 bone-in leg of lamb
- ***
- Marinade:
- 1 large head of garlic, peeled
- 3 tbsp. white vinegar
- Juice from 2 limes
- 1 tbsp. Kosher salt
- 3 1/2 tbsp. vegetable oil
- 4 tbsp. Korean gochujang or Chipotle paste for a smoky flavor (TFD change – original calls for ground, dried hot Chile such as Chile de Arbol ground to a paste with some oil)
- ***
- 4 tbsp. Baharat spice mix, made from:
- 2 1/2 tablespoons freshly-ground black pepper
- 1 1/2 tablespoons freshly-ground cumin
- 1 tablespoon freshly-ground coriander
- 1 tablespoon freshly-ground allspice
- 1/2 tablespoon freshly-ground cinnamon
- 2 1/2 teaspoons freshly-ground cardamom
- 1 teaspoon freshly-ground cloves
- 1 1/2 teaspoon freshly-ground nutmeg
- 1/2 teaspoon cayenne
- 1 teaspoon paprika (it’s not traditional, but I like smoked Spanish paprika – use regular paprika to go old-school)
- 1/2 teaspoon ginger
- 1 1/2 teaspoons turmeric
- 2 teaspoons crumbled dried rose petals, optional but strongly recommended
- ***
- Fragrant rice:
- 20 saffron threads
- 1/2 onion, finely diced
- 1/4 cup fine wheat vermicelli
- 1 1/2 cups basmati rice, rinsed and drained
- 1 tsp. cumin seeds
- 3/4 tsp. black peppercorns
- 3 green cardamom pods, husks removed
- 1/4 stick cinnamon
- 3 allspice
- 1/2 tsp ground ginger
- 2 cloves
- 1 star anise
- 2 bay leaves
- Kosher salt to taste
- 2 1/2 cups chicken stock
- juice from 1/2 lemon
- 2 tbsp. olive oil
- ***
- Banana leaves
- Chopped parsley, mint and cilantro
- Pomegranate seeds
Instructions
- Cut many slits into the lamb leg. Put the lamb leg on top of the banana leaves.
- Combine all the marinade ingredients (including 4 tbsp. Baharat mixture) in a blender, then pour over meat.
- Rub the marinade into the flesh, being sure it gets into the slits. Close up the banana leaves around the leg and tie them up into a parcel around the lamb.
- Marinate in the refrigerator overnight.
- Place the marinated meat wrapped up in the banana leaf in a roasting pan and cover, then roast in a 250 F pre-heated oven for 4 hours or until leg is well cooked, basting the package with the pan juices every 30 minutes and turning over once or twice.
- Then, uncover and roast at 350 F for 20 minutes, turning the meat over once. If the banana leaf dries out, you can wrap it with aluminum foil.
- Cook until the meat is fall-apart tender!
- You can also cook Shuwa in the traditional Omani way by cooking it in a drum or by digging a pit. For this, you will have to burn the wood down to glowing red-hot coals.
- If cooking this way, follow the lead from the video in wrapping the meat with lots of banana leaves in a rattan covering, then tie up the whole package with chicken wire. Once the shuwa is in the pit or drum, just put the lid on or cover without making the drum or pit airtight.
- Let it cook for 12-24 hours before digging it up.
- Regardless of cooking method, allow the lamb to rest, still covered, for about 30 minutes while cooking the rice.
- Place the saffron threads in a small bowl or cup and cover with 4 tbsp. warm water. Leave to soak until added to the rice.
- Toast the spices (except the ginger) in a dry hot skillet until fragrant.
- Pour the olive oil into a large heavy-bottomed pan and place over a low heat. Gently sauté the onion for a few minutes until softened and translucent.
- Roughly break up the vermicelli and stir into the oil, allowing the pieces to color and brown in the oil.
- Add the rice and stir to coat in the oil, then mix in the soaked saffron threads (and the water they were soaking in) and the toasted spices. Cover everything with the stock and bring up to the boil.
- Cover the pan with a lid. Keeping the heat low, allow to cook for 20 minutes or until all the liquid has evaporated. Fluff up the rice with a fork, adding a squeeze of lemon juice just before serving.
- To serve, unwrap the rested lamb and carve into generous slices. Place the slices on the mixed herbs, garnish with pomegranate seeds. Serve immediately with the rice on the side.
- Prep Time: 0 hours
- Cook Time: 0 hours
