Shuwa (Omani Smoked Lamb)
Shuwa is a traditional Omani dish where a whole leg of lamb is marinated in a fragrant spice rub, slow‑roasted, and then smoked over charcoal for a deep, smoky flavor. It is served alongside lightly seasoned Canary basmati rice, making it a hearty centerpiece for family gatherings or special occasions.
Maker: Mohammed Moosa
From: Instagram(view original)
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Ingredients
- 4 2/5 lb leg of lamb
- Shuwa spice rub
- 2 cup Canary basmati rice
- 4 tbsp ghee
- aromatics (e.g., bay leaves, cloves, cardamom)
- salt
- 1 head garlic
- 2 cup water
Instructions
- 1Preheat the oven to 428°F (428°F).
- 2Using a sharp knife, pierce the leg of lamb all over and insert whole garlic cloves into the holes to infuse flavor.
- 3Generously rub the entire lamb with the Shuwa spice rub, ensuring the mixture coats all surfaces, then cover and refrigerate for at least 4 hours (up to 24 hours for maximum flavor).
- 4Line a large baking tray with a wire rack; place the marinated lamb on the rack and add 2 cups of water to the tray to create steam during cooking.
- 5Wrap the lamb tightly with two sheets of baking parchment or foil, then cover with two sheets of heavy-duty aluminum foil to seal in moisture.
- 6Bake the wrapped lamb at 428°F for 30 minutes, then lower the oven temperature to 338°F (338°F) and continue baking for 3 hours and 30 minutes, or until the meat is tender and easily pulls away from the bone.
- 7While the lamb is roasting, prepare the rice: bring a pot of water to a boil, add the washed Canary basmati rice, aromatics, and a pinch of salt, and cook for about 10 minutes until the grains are 90 % done.
- 8Drain the rice, return it to the pot, and steam over the lowest heat for an additional 10 minutes, keeping the lid on; fluff with a fork before serving.
- 9When the lamb has finished its oven time, remove the foil and place a small piece of charcoal on a heat‑proof dish beside the meat; drizzle the charcoal with a tablespoon of ghee and quickly cover the lamb again to allow it to smoke for 30 minutes.
- 10After smoking, remove the charcoal, uncover the lamb, and let it rest for 10 minutes before carving.
- 11Carve the smoked lamb into serving portions and arrange on a platter alongside the steamed rice.
- 12Optionally, serve with a side sauce such as a yogurt‑mint dip or a tomato‑based chutney.
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Frequently asked questions
- How long does it take to make Shuwa (Omani Smoked Lamb)?
- About 4 hours 30 minutes in total: 30 minutes of prep and 4 hours of cooking.
- How many servings does this Shuwa (Omani Smoked Lamb) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Shuwa (Omani Smoked Lamb) recipe come from?
- It was shared by Mohammed Moosa on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.