Shuwa with fragrant rice

  • medium
  • 6
  • 2 hours 30 minutes
Not yet rated

A favourite Omani recipe, shuwa (or 'chauwa') is a dish of slow-cooked marinated lamb or goat. The meat is coated in a flavourful rub of spices, garlic and oil, although exact recipes and spices used vary from region to region and are influenced at varying degrees by Asian, African and European cuisines. While shuwa is traditionally cooked wrapped in banana leaves and buried in a pit of hot coals to cook for anything from 6 hours to 2 days, Greg Malouf's recipe is suitable for cooking in the oven so is a great way to try this fantastic roast lamb recipe at home.

First published in 2016

Ingredients

Metric

Imperial

Roast lamb shuwa

Fragrant rice

Equipment

  • Pestle and mortar

Method

1
In a large pestle and mortar, crush the garlic cloves with the sea salt to create a smooth paste
2
Add in all the dry spices, followed by the lemon juice and olive oil. Blend into the garlic paste until evenly combined
3
Rub the spice paste all over the lamb, working it in thoroughly to completely and evenly cover the meat. Cover the lamb and leave to marinate overnight in the fridge
4
Before cooking, preheat the oven to 140°C/gas mark 1 and remove the lamb from the fridge to bring it back up to room temperature
5
Wrap the leg in the banana leaves, making sure it is fully enclosed. Place in a deep baking tray with any seams from the wrapping facing down to help the leaves stay in place during cooking
6
Cover the tray with tin foil, then bake in the oven for 1–2 hours – check the meat after an hour, as the exact cooking time will depend on the weight and thickness of the joint. The lamb should be tender and still slightly pink in the centre when done
7
Allow the lamb to rest, still covered, for about 30 minutes while cooking the rice
8
Place the saffron threads in a small bowl or cup and cover with 60ml warm water. Leave to soak until adding to the rice
9
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
  • 30ml of olive oil
  • 1/2 onion, finely diced
10
Roughly break up the vermicelli and stir into the oil, allowing the pieces to colour and brown in the oil
11
Add the rice and stir to coat in the oil, then mix in the soaked saffron threads and dry spices. Cover everything with the stock and bring up to the boil
12
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
13
To serve, unwrap the rested lamb and carve into generous slices. Serve immediately with the rice on the side

Born in Melbourne to Lebanese parents, Greg Malouf is a recognised authority on Middle Eastern cuisine.

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