Uploaded September 2021 | Updated September 2026, 1 week ago
We're making Omani Shuwa, an extremely delicious leg of lamb, that is traditionally roasted for 24 hours. It's covered in a spicy marinade and cooked till fall off the bone tender. This one, is a dish you've got to try.
___
🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
___
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
➥Facebook facebook.com/MiddleEatsyt
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Sources:
Ethan Chlebowski - Beginner's guide to BUYING, STORING & ORGANIZING SPICES
youtube.com/watch?v=Ya8m34WeDdg
Best Ever Food Review Show - EPIC EID FEAST in Oman!!! Middle Eastern Traditional Shuwa Will Change Your Life!!!
youtube.com/watch?v=WNWjXj1C3ho
حياتي انا VITA MIA - Omani Chicken Shuwa
youtube.com/watch?v=ocaKqgzqvdo
Raihana’s Cuisines - How to Smoke your dishes without a Smoker with Raihana's Cuisines
youtube.com/watch?v=FG2y-QrpYz8
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🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Ooni Pizza Oven: geni.us/SIhAL
Borner Mandolin: geni.us/BPzBw
Microplane grater: geni.us/qzqTzve
OXO Kitchen Scissors: geni.us/ihA8Wq
Box Grater: geni.us/d4YE
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
My Kitchen Scale: geni.us/o3tM
Vegetable Peeler: geni.us/tiNom
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
___
0:00 Intro
1:08 Making the marinade
4:40 Choice of meat and marination
5:33 Preparing the meat for cooking
7:00 Cooking the lamb
9:14 Taste test & Review
___
Marinade:
250ml Date Vinegar (replace with 50:50 Malt and Apple cider vinegar)
150g Tamarind pulp (Optional)
50g Garlic
50g Whole Cumin Seeds
50g Coriander seeds
50g Chilli flakes
25g Black Peppercorns (Optional)
25g salt
10 Cardamom Pods
1 Dried Lime (White or Black) (Optional)
Other spices you can optionally add:
Cinnamon
Turmeric
Ginger
Cloves
Other ingredients:
1 Lamb shoulder about 2.5kg
3-4 Banana Leaves (optional)
6-10m Parchment Paper
Marinade Directions:
1- Break the tamarind up into small pieces and dissolve in 300g of boiling water
2- Let it sit for half an hour, then break it up with a potato masher, and strain the liquid to remove any seeds
3- Toast your Cumin, Coriander, Black Pepper, and cardamom in a dry pan over medium heat for 4-5 minutes
4- Once the spices are aromatic, pour them out of the pan and set them aside to cool
5- When cooled, grind your toasted spices into a fine powder as well as the Dried Lime
6- In a food processor or blender, add your garlic and date vinegar, and blend until the garlic is very finely minced
7- Add the ground spices, salt, chilli flakes, and the strained tamarind
8- Blend all together until you are left with a thick paste
9- Place in a jar and let it ferment for 3 days, or use it right away
To prepare the lamb:
1- In a baking dish, start applying the marinade to the lamb, making sure to cake it on in a thick layer
2- Ensure you get full coverage of the entire leg, and that the layer of spice is quite thick
3- Place the lamb in your fridge to marinate for at least 6 hours, and up to 1 day
4- When ready to bake, take your banana leaves, and wash then dry them
5- Take your parchment paper and cut 3 2 metre sections, then roll them up into a ball and soak in water for 10 seconds
6- Lay 2 banana leaves in a cross shape, then place your lamb leg on the top most leaf
7- Fold the leaves over the lamb leg, so that it's surrounded on all sides
8- Add a third leaf folded in the other directions
9- Lay your parchment paper, and wrap it entirely around the meat ensuring you cover all sides
10- Repeat the paper 2 more times until you have used all 3 layers
To cook the lamb:
1- Preheat your oven to 140c, and place the lamb in a baking dish
2- Place the baking dish in your oven and let this cook undisturbed for at least 6 hours
3- Remove from the oven and let this rest for at least 10 mins before serving
4- To add a smoke flavour, place a lit piece of charcoal in the baking dish, then pour on a little oil
Cover immediately with some foil or paper and let this sit for 10 minutes before serving
We're making Omani Shuwa, an extremely delicious leg of lamb, that is traditionally roasted for 24 hours. It's covered in a spicy marinade and cooked till fall off the bone tender. This one, is a dish you've got to try.
___
🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
___
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
➥Facebook facebook.com/MiddleEatsyt
___
Sources:
Ethan Chlebowski - Beginner's guide to BUYING, STORING & ORGANIZING SPICES
youtube.com/watch?v=Ya8m34WeDdg
Best Ever Food Review Show - EPIC EID FEAST in Oman!!! Middle Eastern Traditional Shuwa Will Change Your Life!!!
youtube.com/watch?v=WNWjXj1C3ho
حياتي انا VITA MIA - Omani Chicken Shuwa
youtube.com/watch?v=ocaKqgzqvdo
Raihana’s Cuisines - How to Smoke your dishes without a Smoker with Raihana's Cuisines
youtube.com/watch?v=FG2y-QrpYz8
__
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Ooni Pizza Oven: geni.us/SIhAL
Borner Mandolin: geni.us/BPzBw
Microplane grater: geni.us/qzqTzve
OXO Kitchen Scissors: geni.us/ihA8Wq
Box Grater: geni.us/d4YE
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
My Kitchen Scale: geni.us/o3tM
Vegetable Peeler: geni.us/tiNom
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
___
0:00 Intro
1:08 Making the marinade
4:40 Choice of meat and marination
5:33 Preparing the meat for cooking
7:00 Cooking the lamb
9:14 Taste test & Review
___
Marinade:
250ml Date Vinegar (replace with 50:50 Malt and Apple cider vinegar)
150g Tamarind pulp (Optional)
50g Garlic
50g Whole Cumin Seeds
50g Coriander seeds
50g Chilli flakes
25g Black Peppercorns (Optional)
25g salt
10 Cardamom Pods
1 Dried Lime (White or Black) (Optional)
Other spices you can optionally add:
Cinnamon
Turmeric
Ginger
Cloves
Other ingredients:
1 Lamb shoulder about 2.5kg
3-4 Banana Leaves (optional)
6-10m Parchment Paper
Marinade Directions:
1- Break the tamarind up into small pieces and dissolve in 300g of boiling water
2- Let it sit for half an hour, then break it up with a potato masher, and strain the liquid to remove any seeds
3- Toast your Cumin, Coriander, Black Pepper, and cardamom in a dry pan over medium heat for 4-5 minutes
4- Once the spices are aromatic, pour them out of the pan and set them aside to cool
5- When cooled, grind your toasted spices into a fine powder as well as the Dried Lime
6- In a food processor or blender, add your garlic and date vinegar, and blend until the garlic is very finely minced
7- Add the ground spices, salt, chilli flakes, and the strained tamarind
8- Blend all together until you are left with a thick paste
9- Place in a jar and let it ferment for 3 days, or use it right away
To prepare the lamb:
1- In a baking dish, start applying the marinade to the lamb, making sure to cake it on in a thick layer
2- Ensure you get full coverage of the entire leg, and that the layer of spice is quite thick
3- Place the lamb in your fridge to marinate for at least 6 hours, and up to 1 day
4- When ready to bake, take your banana leaves, and wash then dry them
5- Take your parchment paper and cut 3 2 metre sections, then roll them up into a ball and soak in water for 10 seconds
6- Lay 2 banana leaves in a cross shape, then place your lamb leg on the top most leaf
7- Fold the leaves over the lamb leg, so that it's surrounded on all sides
8- Add a third leaf folded in the other directions
9- Lay your parchment paper, and wrap it entirely around the meat ensuring you cover all sides
10- Repeat the paper 2 more times until you have used all 3 layers
To cook the lamb:
1- Preheat your oven to 140c, and place the lamb in a baking dish
2- Place the baking dish in your oven and let this cook undisturbed for at least 6 hours
3- Remove from the oven and let this rest for at least 10 mins before serving
4- To add a smoke flavour, place a lit piece of charcoal in the baking dish, then pour on a little oil
Cover immediately with some foil or paper and let this sit for 10 minutes before serving
