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Meat, Maghreb and Middle East

Omani shuwa, spiced lamb with rice

Shuwa is a lamb dish marinated in spices and vinegar, then cooked very slowly, originally from Oman. For 4 people, it takes about 5 hours 30 minutes including the rest, rates as medium difficulty, and costs €4.50 per person. The key to success is an overnight marinade and a low oven temperature that turns the meat fall apart tender.

For a lazy Sunday, an Omani shuwa, lamb marinated in spices and vinegar that cooks for hours until it falls apart, served with rice.

Omani shuwa, spiced lamb with rice
Total time
5 h 30
Difficulty
Medium
Cost per person
€4.50
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Under the foil, the lamb shoulder cooks for hours at a low temperature until it practically shreds itself. The spices, cumin, coriander, cardamom, turmeric, chili and cinnamon, soak deep into the meat thanks to the vinegar and garlic that tenderize the fibers overnight in the fridge. The result is confit like meat, deeply fragrant, never dry, that pairs perfectly with basmati rice that soaks up the cooking juices.

This is a Sunday recipe, the kind you start early in the morning and then forget about. The oven does all the work while the house fills with the smell of spices. It is great for having people over without stress, or for a relaxed family meal on the weekend, when you have time to let things cook low and slow.

The ingredients

4 people

Butcher

  • Bone in lamb shoulder 1.3 kg

Fruits and vegetables

  • Garlic 6 cloves
  • Onion 1

Pantry

  • Wine vinegaroften in the pantry 4 tbsp
  • Ground cuminoften in the pantry 2 tsp
  • Ground corianderoften in the pantry 2 tsp
  • Ground cardamomoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Chili powderoften in the pantry 1 tsp
  • Cinnamonoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Basmati riceoften in the pantry 320 g
  • Saltoften in the pantry 2 tsp

The step by step recipe

  1. Crush the garlic with the salt, mix it with the vinegar, oil and spices to make a thick paste.

    Use a mortar and pestle if you have one, this releases all the essential oils from the garlic.

  2. Make several cuts in the lamb shoulder, rub it generously with the marinade and let it rest in the fridge. 12 h

    A full night in the fridge, covered, changes everything, the marinade is what makes shuwa shuwa.

  3. Wrap the lamb in two tight, sealed layers of foil, place it in a baking dish and bake at 150°C. 4 h

    Do not cook above 150°C, slowness is the secret to tenderness.

  4. Sauté the sliced onion in a little oil, add the rinsed basmati rice and cover with boiling salted water, then cook covered. 15 min

    Use two and a half times the volume of water to rice, no more, this keeps the grains separate.

  5. Unwrap the lamb, collect the juices, shred the meat and spoon the juices over it before serving on the rice.

    Keep a few large crispy pieces on top, they are the most flavorful.

Our tips to get it right

  • Pick a bone in shoulder rather than boneless, the bone adds flavor to the cooking juices and keeps the meat from drying out.
  • Really work the marinade into the cuts in the meat, that is where it penetrates best and flavors the flesh deeply.
  • Check doneness by poking the meat with a fork after 4 hours, it should pull apart with no resistance, otherwise give it another 30 minutes.

The variations

  • Swap the lamb shoulder for boneless leg of lamb if you prefer slightly less fatty meat, the cooking time stays the same.
  • For a vegetarian version, use the same marinade on chunks of butternut squash or eggplant, wrapped and baked for 1 hour 30 minutes.
  • To save time, cut the shoulder into large cubes before marinating, the cooking time then drops to 2 hours 30 minutes instead of 4.

What to serve it with

  • Cucumber and fresh mint salad
  • Flatbread to mop up the juices
  • Plain yogurt spiced with cumin

Storage

The shredded meat keeps for 3 days in the fridge in a sealed container, with its juices so it does not dry out. It freezes well for up to 2 months. Reheat it gently in a pan or oven with a splash of juice to keep it moist.

Questions about this dish

Can I make the marinade just the morning before instead of overnight?

You can, but the result is better with a full night, the vinegar and garlic need time to tenderize the meat all the way through. If you are short on time, 6 hours minimum still works.

What cut of lamb can replace the shoulder if I cannot find one?

Neck or boneless leg of lamb both work well, as long as you keep a cut with a bit of fat so the long cooking does not dry out the meat. Avoid very lean cuts like the loin.

Why use foil instead of a covered dish?

Tightly sealed foil traps all the steam against the meat, letting it braise in its own juices without any evaporating. A covered dish often lets a bit of moisture escape over such a long cooking time.

Can I cook the shuwa in a slow cooker instead of the oven?

Yes, place the marinated meat with a bit of water in the slow cooker and cook for 6 to 7 hours on low. The result is just as tender, but you lose the slight smoky note from oven roasting in foil.

How long does it take to make an Omani shuwa, spiced lamb with rice?

Count 5 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an Omani shuwa, spiced lamb with rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Omani shuwa, spiced lamb with rice cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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