Recipe of the Day
Mini Shuwa – Roast Leg of Lamb
In Oman, preparing shuwa is an elaborate effort. The meat is marinated with all types of spices then wrapped in sacks made of dry banana or palm leaves. These are placed over a glowing red-hot fire in an underground clay oven and the sacks are immediately covered with large stones then insulated with a thick layer of earth. The meat is left in the oven to cook very slowly from 24 to 48 hours. Spicy and succulent, the meat is then served hot on a very large communal platter. Our mini shawa can in no way match this tasty way of preparing meat and is only an easily made replica of this underground cooked shuwa. Serves about 6.
- 8 cloves garlic, crushed
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon ground coriander seeds
- 1 teaspoon turmeric
- 1/2 teaspoon ground cloves
- 1/2 teaspoon chilli flakes
- 4 tablespoons cooking oil
- 2 tablespoons vinegar
- 1 leg of lamb, from 5 to 6 pounds, with punched holes in a number of places
Thoroughly combine all ingredients, except lamb leg then rub over lamb leg, forcing some of the liquid into the punched holes. Marinate in refrigerator overnight.
Place in a roasting pan and cover then roast in a 250 ° F pre-heated oven for from 3 to 4 hours or until leg is well cooked, basting from pan juices every 30 minutes, turning over once or twice. Uncover and roast at 350° F for 20 minutes, turning over once.
Carve and serve while hot with cooked rice.