Baked Leg of Lamb Marinated in Spices (Omani Shuwa)

Often dubbed as the national dish of Oman, shuwa is usually prepared with bone-in cuts of lamb or goat meat, or occasionally beef or camel. The meat is coated in a spice blend that typically combines chili peppers, cardamom, cloves, cumin, or coriander. It is traditionally wrapped in banana or palm leaves and then placed in a woven bag before it is roasted and smoked in underground pits. Because of the extensive preparation, shuwa is usually enjoyed on special occasions. The meat is served on a bed of rice together with a tomato-based sauce, and it is supposed to be shared among the guests.

1 leg of lamb
3 Tbsp. white vinegar
2 fresh limes
1 Tbsp. sea salt
3 Tbsp. garlic paste or 10 cloves, mashed
1¾ oz vegetable oil (50 mL)

Baharat Spice Mix:
2 Tbsp. black peppercorns
1 Tbsp. coriander seeds
1 stick cinnamon
1 Tbsp. ground cloves
2 Tbsp. cumin seeds
5 cardamom pods
1 Tbsp. ground nutmeg
2 Tbsp. chili flakes

To Serve:
Basmati saffron rice

Making the Baharat:
In a frying pan, combine all the spices and dry fry on a medium to high heat, just till it begins to smoke and you can smell a strong aroma.

Ensure you keep stirring the spices. Do not leave on the heat on for too long as the spices can burn easily and you'll be left with a bitter taste.

Place the mixture in a blender and blitz until you have a fine powder.

Marinate the Meat:
Combine the baharat mix with the vinegar, limes, salt, garlic and oil. Mix them together well until you have formed a paste (I use a pestle and mortar). Place your meat inside a roasting tray that is covered in foil.

Using a knife, cut small slits all over the meat to allow the marinade to get inside. Pour the marinade over and massage with your hands into all the creases, folds and cuts of the meat. Don't worry if you have excess marinade left over. Just pour it all over. To finish, pull the foil from the bottom and wrap it over the meat so it is sealed like a parcel.

Leave to marinade in the fridge for a minimum of 12 hours.

Take the meat out of the fridge and allow it to reach room temperature.

Preheat an oven to 275°F (140°C/120°C fan, Gas Mark 1).

Cook for approximately 5 hours.

Serve with basmati saffron rice.

Makes 8 servings.