We're making Omani Shuwa, an extremely delicious leg of lamb, that is traditionally roasted for 24 hours. It's covered in a spicy marinade and cooked till fall off the bone tender. This one, is a dish you've got to try. ___ 🙌 Support the Channel 🙌 If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates https://www.patreon.com/MiddleEats ___ 🌍 Stay connected 🌍 You can reach us on instagram or facebook, and we'd love to see any recipes you cook. ➥Instagram https://www.instagram.com/itsmiddleeats/ ➥Facebook https://www.facebook.com/MiddleEatsyt/ ___ Sources: Ethan Chlebowski - Beginner's guide to BUYING, STORING & ORGANIZING SPICES https://www.youtube.com/watch?v=Ya8m34WeDdg Best Ever Food Review Show - EPIC EID FEAST in Oman!!! Middle Eastern Traditional Shuwa Will Change Your Life!!! https://www.youtube.com/watch?v=WNWjXj1C3ho حياتي انا VITA MIA - Omani Chicken Shuwa https://www.youtube.com/watch?v=ocaKqgzqvdo Raihana’s Cuisines - How to Smoke your dishes without a Smoker with Raihana's Cuisines https://www.youtube.com/watch?v=FG2y-QrpYz8 __ 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Ooni Pizza Oven: https://geni.us/SIhAL Borner Mandolin: https://geni.us/BPzBw Microplane grater: https://geni.us/qzqTzve OXO Kitchen Scissors: https://geni.us/ihA8Wq Box Grater: https://geni.us/d4YE Food Processor: https://geni.us/2qQ9bX Smaller food processor: https://geni.us/gtPJ33 My Kitchen Scale: https://geni.us/o3tM Vegetable Peeler: https://geni.us/tiNom Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACR Utensils: https://geni.us/Da55Vjd Glass jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym 📷 My Filming Equipment 🎥 Sony a6400: https://geni.us/Cc7J0Nj Sony F1.8 Lens: https://geni.us/5ATix6 Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referral/zpsg6n/ ___ 0:00 Intro 1:08 Making the marinade 4:40 Choice of meat and marination 5:33 Preparing the meat for cooking 7:00 Cooking the lamb 9:14 Taste test & Review ___ Marinade: 250ml Date Vinegar (replace with 50:50 Malt and Apple cider vinegar) 150g Tamarind pulp (Optional) 50g Garlic 50g Whole Cumin Seeds 50g Coriander seeds 50g Chilli flakes 25g Black Peppercorns (Optional) 25g salt 10 Cardamom Pods 1 Dried Lime (White or Black) (Optional) Other spices you can optionally add: Cinnamon Turmeric Ginger Cloves Other ingredients: 1 Lamb shoulder about 2.5kg 3-4 Banana Leaves (optional) 6-10m Parchment Paper Marinade Directions: 1- Break the tamarind up into small pieces and dissolve in 300g of boiling water 2- Let it sit for half an hour, then break it up with a potato masher, and strain the liquid to remove any seeds 3- Toast your Cumin, Coriander, Black Pepper, and cardamom in a dry pan over medium heat for 4-5 minutes 4- Once the spices are aromatic, pour them out of the pan and set them aside to cool 5- When cooled, grind your toasted spices into a fine powder as well as the Dried Lime 6- In a food processor or blender, add your garlic and date vinegar, and blend until the garlic is very finely minced 7- Add the ground spices, salt, chilli flakes, and the strained tamarind 8- Blend all together until you are left with a thick paste 9- Place in a jar and let it ferment for 3 days, or use it right away To prepare the lamb: 1- In a baking dish, start applying the marinade to the lamb, making sure to cake it on in a thick layer 2- Ensure you get full coverage of the entire leg, and that the layer of spice is quite thick 3- Place the lamb in your fridge to marinate for at least 6 hours, and up to 1 day 4- When ready to bake, take your banana leaves, and wash then dry them 5- Take your parchment paper and cut 3 2 metre sections, then roll them up into a ball and soak in water for 10 seconds 6- Lay 2 banana leaves in a cross shape, then place your lamb leg on the top most leaf 7- Fold the leaves over the lamb leg, so that it's surrounded on all sides 8- Add a third leaf folded in the other directions 9- Lay your parchment paper, and wrap it entirely around the meat ensuring you cover all sides 10- Repeat the paper 2 more times until you have used all 3 layers To cook the lamb: 1- Preheat your oven to 140c, and place the lamb in a baking dish 2- Place the baking dish in your oven and let this cook undisturbed for at least 6 hours 3- Remove from the oven and let this rest for at least 10 mins before serving 4- To add a smoke flavour, place a lit piece of charcoal in the baking dish, then pour on a little oil Cover immediately with some foil or paper and let this sit for 10 minutes before serving

• published: 19 Sep 2021
• views: 60660