Omani Shuwa 🇴🇲 - Slow Cooked Lamb | Episode 1 - Dine & Discover

This week's recipe will take us to the Gulf, the home of fragrant spices shaped by centuries of trade.

You have not experienced Oman until an Omani has made you shuwa, an incredible Eid delicacy famed around the region.

Its centrepiece is a slow-roasted lamb, sheep, goat - or even camel. Traditionally it's buried in the ground on a bed of hot coals and left to cook for hours - but don't worry, you won't have to get your shovel out today. Instead I've come up with a simple way for you to re-create this dish using your own oven.

What makes this dish is the baharat spice in which the meat is bathed for up to 48 hours. The blend usually pays homage to the host family's heritage, be it India, Zanzibar or Bahrain, and often includes such staples as cumin, coriander, chilli, cloves and nutmeg.

It's best served with saffron or spiced rice and a yoghurt-based salad. The leftovers can be kept till the next day, fried and tucked inside a warm pitta for a mini shawarma