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Episode 124

Omani Shuwa

Marinade:
250ml Date Vinegar (replace with 50:50 Malt and Apple cider vinegar)
150g Tamarind pulp (Optional)
50g Garlic
50g Whole Cumin Seeds
50g Coriander seeds
50g Chilli flakes
25g Black Peppercorns (Optional)
25g salt
10 Cardamom Pods
1 Dried Lime (White or Black) (Optional)

Other ingredients:
1 Lamb shoulder about 2.5kg
3-4 Banana Leaves (optional)
6-10m Parchment Paper

Marinade Directions:
1- Break the tamarind up into small pieces and dissolve in 300g of boiling water
2- Let it sit for half an hour, then break it up with a potato masher, and strain the liquid to remove any seeds
3- Toast your Cumin, Coriander, Black Pepper, and cardamom in a dry pan over medium heat for 4-5 minutes
4- Once the spices are aromatic, pour them out of the pan and set them aside to cool
5- When cooled, grind your toasted spices into a fine powder as well as the Dried Lime
6- In a food processor or blender, add your garlic and date vinegar, and blend until the garlic is very finely minced
7- Add the ground spices, salt, chilli flakes, and the strained tamarind
8- Blend all together until you are left with a thick paste
9- Place in a jar and let it ferment for 3 days, or use it right away

To prepare the lamb:
1- In a baking dish, start applying the marinade to the lamb, making sure to cake it on in a thick layer
2- Ensure you get full coverage of the entire leg, and that the layer of spice is quite thick
3- Place the lamb in your fridge to marinate for at least 6 hours, and up to 1 day
4- When ready to bake, take your banana leaves, and wash then dry them
5- Take your parchment paper and cut 3 2 meter sections, then roll them up into a ball and soak in water for 10 seconds
6- Lay 2 banana leaves in a cross shape, then place your lamb leg on the top most leaf
7- Fold the leaves over the lamb leg, so that it’s surrounded on all sides
8- Add a third leaf folded in the other directions
9- Lay your parchment paper, and wrap it entirely around the meat ensuring you cover all sides
10- Repeat the paper 2 more times until you have used all 3 layers

To cook the lamb:
1- Preheat your oven to 285 F, and place the lamb in a baking dish
2- Place the baking dish in your oven and let this cook undisturbed for at least 6 hours. If you are cooking two smaller shoulders, start temping the meat after 3 hours.
3- Remove from the oven and let this rest for at least 10 mins before serving
4- To add a smoke flavor, place a lit piece of charcoal in the baking dish, then pour on a little oil
Cover immediately with some foil or paper and let this sit for 10 minutes before serving