Shuwa

Instructions

1. 1 Combine all the spices, crushed garlic, salt, and oil into a thick paste. Score the meat deeply all over with a sharp knife, cutting to the bone in places. Rub the spice paste vigorously into every cut, crevice, and surface of the meat until completely coated.
2. 2 Wrap the spice-rubbed meat tightly in banana leaves, layering several leaves to ensure complete coverage with no exposed meat. Then wrap again in heavy-duty aluminum foil, sealing every seam tightly to trap all steam and juices during the long cooking.
3. 3 Traditionally, dig a pit in the ground and line it with hot coals that have been burning for several hours. Place the wrapped meat on the coals, cover with more coals, and bury with earth. For home cooking, place in a large Dutch oven with the lid sealed with foil.
4. 4 Cook the shuwa for a minimum of twelve hours in the underground pit, or eight hours in a home oven at 130C. The extremely low, slow heat breaks down all the connective tissue in the tough shoulder, transforming it into meltingly tender, pull-apart meat.
5. 5 After the long cooking, carefully unearth or remove the package. The outer banana leaves will be charred and brittle. Carefully cut away the wrappings to reveal the deeply spiced, impossibly tender meat inside that falls apart at the gentlest touch.
6. 6 Pull the meat apart with forks, discarding any bones, and mix the tender shreds with the concentrated cooking juices that have collected in the bottom of the wrapping. Season with additional salt if needed.
7. 7 Serve the shuwa piled on a large platter over steamed rice. This is the most important dish in Omani cuisine, traditionally prepared for Eid al-Adha and other major celebrations, where families gather to share this ceremonial slow-roasted feast.