Omani Shuwa Banana Leaves (Printer version)

Marinated meat wrapped in banana leaves and slow-cooked with aromatic spices for tender flavors.

# What You'll Need:

→ Meat

01 - 5.5 lbs bone-in lamb shoulder or leg (beef or goat optional)

→ Marinade

02 - 4 tbsp garlic paste (approximately 10 cloves, minced)
03 - 2 tbsp ginger paste (about a 4-inch piece, grated)
04 - 2 tbsp ground coriander
05 - 1.5 tbsp ground cumin
06 - 1 tbsp ground cinnamon
07 - 1 tbsp ground cardamom
08 - 1 tbsp ground black pepper
09 - 2 tsp ground cloves
10 - 2 tsp paprika
11 - 1 tsp turmeric
12 - 2 tsp chili powder (adjust to preference)
13 - 2 tsp salt (or to taste)
14 - 0.25 cup white vinegar
15 - 0.25 cup vegetable oil
16 - Juice of 2 lemons

→ Wrapping and Cooking

17 - 4 to 6 large banana leaves, washed and dried
18 - Heavy-duty kitchen twine or food-safe foil

# Directions:

01 - In a large bowl, thoroughly mix all marinade ingredients until well blended.
02 - Make deep incisions into the meat using a sharp knife. Massage the marinade evenly over the meat, ensuring it penetrates the cuts.
03 - Cover the marinated meat and refrigerate for 8 to 24 hours to allow flavors to develop.
04 - Set the oven to 320°F (160°C) and allow it to reach temperature.
05 - Encase the marinated meat securely in banana leaves, fastening with kitchen twine or sealing tightly with foil.
06 - Place the wrapped meat in a deep roasting pan, cover with a lid or additional foil, and roast for 4 to 6 hours until tender and easily pulled from the bone.
07 - Remove from oven, unwrap carefully, then shred or carve the meat. Accompany with rice or flatbread as desired.

# Expert Advice:

01 -
  • Meat so tender it dissolves on your tongue after hours of gentle heat and spice infusion.
  • The aromatic spices create a flavor depth that feels both warm and mysteriously complex.
  • Once marinated, it practically cooks itself, leaving you free while the oven does the heavy lifting.
02 -
  • Do not skip the marinating time—this is where the magic happens, not in the oven; the longer the better.
  • The oven temperature is critical; too high and you'll have tough, dry meat; too low and it will take forever, though lower is safer than higher.
  • Banana leaves might seem like a luxury, but they genuinely impart flavor and help seal in moisture; don't skip them unless absolutely necessary.
03 -
  • Toast your whole spices lightly in a dry pan before grinding them; it deepens their flavor significantly and only takes two minutes.
  • If banana leaves are fresh, briefly warm them over a flame to soften them, making them easier to wrap without cracking.
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