Omani Shuwa Marinated Meat (Printable)

Tender marinated meat slow-cooked in banana leaves with aromatic Middle Eastern spices and natural smokiness.

# What You'll Need:

→ Meat

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

→ Marinade

02 - 4 tbsp garlic paste (approximately 10 cloves, minced)
03 - 2 tbsp ginger paste (about a 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 powder
12 - 2 tsp chili powder (adjust according 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 and Cooking

17 - 4 to 6 large banana leaves, cleaned and dried
18 - Heavy-duty kitchen twine or food-safe aluminum foil

# How to Make It:

01 - Combine all marinade ingredients in a large mixing bowl and blend thoroughly until smooth.
02 - Make deep incisions in the lamb using a sharp knife, then liberally coat and rub the marinade into the meat and cuts.
03 - Cover the coated meat and refrigerate for a minimum of 8 hours and up to 24 hours to allow flavors to infuse.
04 - Set the oven temperature to 320°F (160°C) to prepare for slow roasting.
05 - Encase the marinated meat tightly in banana leaves and secure with kitchen twine or wrap securely in foil.
06 - Place the wrapped meat into a deep roasting pan, cover with a lid or foil, and roast for 4 to 6 hours until the meat is tender and falling from the bone.
07 - Remove from oven, unwrap carefully, shred or carve the meat and serve alongside rice or flatbread.

# Expert Advice:

01 -
  • The meat becomes so tender it barely needs chewing, falling apart with just a fork after hours of gentle heat.
  • That aromatic spice blend is intoxicating—every bite tastes like something ancient and celebratory.
  • You can prep everything the night before, so the actual cooking day feels relaxed, not rushed.
02 -
  • Don't skip the marinating time—those 8–24 hours are when the magic actually happens, not the cooking itself.
  • The banana leaves aren't just decoration; they trap steam and keep the meat from drying out, so they're integral to the whole dish.
  • If the meat doesn't shred easily after cooking, it needs more time—low and slow is never the wrong choice with Shuwa.
03 -
  • Make the marinade the day before and store it separately—this way, prep day is just scoring the meat and mixing everything together.
  • If you want extra smokiness and drama, unwrap the cooked meat carefully and give it a quick sear in a very hot cast-iron skillet or on a grill before shredding and serving.
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