Emirati

Shuwa

Shuwa is lamb rubbed with garlic, vinegar, loomi, and warm Gulf spices, then wrapped in leaves and slow-cooked in a covered tannour until deeply tender. It is traditionally served over fragrant basmati rice, with the meat juices spooned over the top.

▶Watch it madeVillage Cooking Channel · 8:33

Ingredients

• Bone-in lamb shoulder or shank700g
• Garlic cloves, crushed5
• Fresh ginger, grated1 tbsp
• Date vinegar or white vinegar3 tbsp
• Fresh lime juice1 tbsp
• Vegetable oil3 tbsp
• Ground cumin1 tsp
• Ground coriander1 tsp
• Ground turmeric1/2 tsp
• Ground black pepper1/2 tsp
• Ground cinnamon1/4 tsp
• Ground cardamom1/4 tsp
• Ground cloves1/8 tsp
• Ground dried loomi1 tsp
• Red chili powder1/2 tsp
• Fine sea salt1 1/2 tsp
• Banana leaves or clean date palm leaves3 large pieces
• Clean muslin cloth or food-safe burlap1 piece
• Basmati rice1 cup
• Ghee1 tbsp
• Small onion, thinly sliced1
• Green cardamom pods3
• Cinnamon stick1 small
• Cloves2
• Saffron threads soaked in rose water1 pinch in 1 tbsp
• Water for rice1 3/4 cups

Method

1. Score the lamb deeply in several places so the marinade can reach the bone.
2. Mix the garlic, ginger, vinegar, lime juice, oil, cumin, coriander, turmeric, black pepper, cinnamon, cardamom, cloves, loomi, chili powder, and salt into a thick paste.
3. Rub the spice paste thoroughly over the lamb and into the cuts, then cover and marinate in the refrigerator overnight.
4. Soften the banana leaves or palm leaves by passing them briefly over heat, then lay them in overlapping layers.
5. Place the marinated lamb on the leaves, spoon over any remaining marinade, wrap it tightly, then wrap again in muslin or clean food-safe burlap and tie securely.
6. Prepare a tannour or underground cooking pit by burning hardwood until you have a deep bed of hot embers.
7. Place the wrapped lamb in the tannour above the embers, cover with a metal lid, and seal the edges with wet clay or sand to trap the heat and smoke.
8. Slow-cook the lamb for 6 to 7 hours, keeping the tannour sealed until the meat is very tender and pulls easily from the bone.
9. About 35 minutes before serving, rinse the basmati rice until the water runs mostly clear and soak it for 15 minutes.
10. Heat the ghee in a pot, fry the sliced onion until golden, then add the cardamom pods, cinnamon stick, and cloves for a few seconds.
11. Drain the rice, add it to the pot with the water and a pinch of salt, bring to a boil, then cover and cook on low heat for 15 minutes.
12. Spoon the saffron rose water over the rice, cover again, and rest off the heat for 10 minutes.
13. Open the tannour carefully, unwrap the lamb, and save the spiced cooking juices collected in the leaves.
14. Fluff the rice onto a serving platter, place the tender shuwa on top, and spoon the warm meat juices over the rice before serving.

Common questions