ShuwaOven-Roasted Spiced Lamb
Shuwa is traditionally cooked for many hours in a communal underground oven. This home-oven adaptation marinates spiced lamb, wraps it in banana leaf, and slow-roasts it until pull-apart tender.
Prep
2h 35m
Cook
6h
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Lamb
- 1.5kgLamb Shoulder
Marinade
- 200gOnion (finely chopped)
- 25gGarlic (crushed)
- 12gBaharat
- 6gTurmeric Powder
- 6gCumin Powder
- 6gCoriander Powder
- 4gBlack Pepper
- 14gSalt
- 40mlLemon Juice
- 30mlVegetable Oil
Roast
- 2pcsDried Lime (whole)
- 250mlWater
Wrap
- 2pcsBanana Leaf (whole)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 160°C (320°F).
- 02
Blend or pound the onion, garlic, baharat, turmeric powder, cumin powder, coriander powder, black pepper, salt, lemon juice, and vegetable oil into a thick paste.
- 03
Rub the marinade all over the lamb shoulder, cover, and refrigerate for at least 2 hours.
- 04
Remove the lamb from the refrigerator while the oven heats. Soften the banana leaves briefly over a flame or in hot water so they bend without tearing.
- 05
Place the lamb on the banana leaves, add the dried limes, and wrap tightly into a sealed parcel.
- 06
Set the parcel in a roasting pan, pour the water into the pan around it, and cover the pan tightly with foil.
- 07
Roast until the lamb shoulder is very tender and pulls apart easily.
- 08
Rest the lamb briefly, then unwrap and serve hot.
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