Shuwa

In Arabic, Shuwa refers to cooked meat. It's a popular meal in Oman, and it's commonly served on major occasions like Eid. The Shuwa cuisine requires a lengthy cooking period. In reality, Omanis typically cook the meat on Eid's first day and eat it on the second or third day.

The Shuwa is marinated in Omani spices, wrapped in banana leaves or palm leaves, and cooked for one to two days in an underground sand oven. This may appear to be an unusual way, yet Shuwa meat is one of the most delicious meals available.

Ingredients:

• 1 leg of lamb or 1 shoulder of sheep; 3 tbsp white vinegar; 3 tbsp of garlic paste or 10 cloves (mashed); 50 ml of vegetable oil; 1 tbsp brown sugar; 1 or 2 banana leaves to wrap your meat in

• Baharat spice mix: 1 tbsp cloves; 1 tbsp coriander seeds; 2 tbsp cumin seeds; 1 or 2 cinnamon sticks; 5-8 cardamom pods; 2 tbsp chili flakes; 2 tbsp black peppercorns; 1 tbsp salt; 4 whole dried limes

• Saffron Rice: Pinch of high-quality saffron strands; 1 tsp granulated sugar; 3 cups Basmati rice; 4 cups waterr; 2 tbsp vegetable or olive oil; Salt

Instructions:

Marinating the meat

• Place all the spices into a blender and blitz until you have a fine powder.

• Combine the baharat mix with mashed garlic, vinegar, and oil. Mix them together well until you have formed a thick paste.

• Using a knife, cut small slits all over the meat to allow the marinade to absorb. Pour the marinade over and massage with your hands into all the creases, folds, and cuts of the meat. Don’t worry if you have excess marinade leftover. Just pour it all over.

• Place the meat onto the banana leaf and wrap it as tightly as possible, if you don’t have a banana leaf, the foil will work just fine. You want to make sure the meat is sealed well like a parcel so all the steam and juices remain inside.

• Now, place your meat inside a roasting tray and if you can leave it to marinate in the fridge for 24-48hrs - just remember to bring it to room temperature before roasting.

• Heat the oven to 150°C/300°F/Gas mark 2

• Once you are ready to cook your meat, place it in the oven and wait, patiently for five hours.

Saffron rice

• Wash the rice and set it aside.

• Take the saffron strands and grind them together with some sugar in a pestle and mortar. Add some water and mix well until all combined, set aside.

• Pour the rice into your cooking pot and add 4 cups of water. Add a small amount of oil and a generous pinch of salt. Once the water begins to lightly boil add in your saffron mixture.

• Cook the rice for roughly 10 mins, or until the rice grains are nice and soft.

• Cook the rice for roughly 10 mins, or until the rice grains are nice and soft.

• Finally, finish off with a garnish of fresh pomegranate seeds and chopped coriander.