Oman's TENDER & JUICY Slow Cooked Roast

[@MiddleEats]

This shuwa blew me away, it must be amazing with a real coal fire. If you aren't a fan of lamb, I think this would be amazing with beef ribs too! Salma has a great tip for you, if you aren't using date vinegar, blend a couple dates with the vinegar substitute to give it some date flavour. Thank you for watching, and if you want to see more traditional recipes like this, consider supporting us on patreon. www.patreon.com/MiddleEats

[@chanceDdog2009]

Mexican cooking. Has a lot of middle East influence. I think flour tortillas , tacos de tromp and cabrtito en poso are examples. The Mexican version of this dish doesn't have as many spices but it's cooked in similar fashion. I love this channel BTW ❤️

[@bitchn_betty]

Do you think goat would work? I love your videos. You do both traditional and fusion/non traditional recipes and you explain it all so well. I live in a small town Wisconsin and crave middle eastern food. I haven't had it in years.... like over 25 years. Oh! I love her cooking, she lives in twin cities.

[@bitchn_betty]

Do you think goat would work? I love your videos. You do both traditional and fusion/non traditional recipes and you explain it all so well. I live in a small town Wisconsin and crave middle eastern food. I haven't had it in years.... like over 25 years. Oh! I love her cooking, she lives in twin cities.

[@MiddleEats]

100% goat would work. Most middle Eastern sheep are like a cross between sheep and goat, so for our recipes they are very interchangeable.

[@andpinto1]

@@MiddleEats I live in Oman, and most people actually use goat. This is mostly eaten, if I am not mistaken, on the 3rd day of Eid.

[@ladylovedies4922]

Seriously Obi, your content is reaching new heights. You made this shuwa recipe so approachable. I have always wanted to make a leg of lamb, but was overwhelmed with the complexity and sheer quantities of meat. I hope viewers will appreciate all the tips and techniques you teach apart from the recipe itself (like the parchment paper). Thank you as always! 🙏

[@MiddleEats]

Thank you very much! To be honest lamb leg is really really easy, it just needs to be cooked low and slow. There is the European way of doing it where you serve it rare, but it's so much better slow cooked. Try out my Egyptian lamb leg recipe first if you are still nervous. It's really easy! If you want something smaller, you can buy lamb shanks instead and cook them for practice.

[@interkast3040]

My man spends probably hundreds of dollars on these obscure ingredients, but apologizes to us when his camera loses focus for a few seconds 🤣 Thank you so much Obi, for everything you do

[@fabe61]

He lives in London so hopefully it isn't too bad getting the ingridients. There's loads and loads of specialty shops here for every cuisine.

[@ThexXxXxOLOxXxXx]

@@fabe61 True London has a good bit of multiculturalism

[@shaheerrahman4278]

they're not obscure for everyone especially if you live in a big city

[@aymen2123]

As an Omani, I am seriously impressed by the job you've done. Keep up the good work!

[@winteryolive]

You shouldn't be afraid to use the coal trick, it's a great way to give a smoky flavor to foods and it won't fill your house with smoke. I lived in Oman for 2 years in the early 2000s and to this day, I dearly miss the wonderfully friendly Omani people and the delicious foods, especially shuwa, which is among the best things I've eaten in my life! I had it with various friends for Eid several times. I think it was made of goat, too. They also served it with a tomato salsa (like daggoos or sahaawig, I'm not sure what Omanis call it) and a finely chopped oniony salad. Everything was slightly different at the different houses where I had it, as you say.

[@lorelei1761]

OBI YOU ARE A STAR!! I’ve had this dish only once so many years ago when visiting Oman and I never forgot it! I honestly didn’t think I’d ever taste it again and now I can make it for myself and my loved ones following your simplified oven recipe! Thank you so much!!

[@mohabatkhanmalak1161]

I have tried this Shuwa lamb roast in Muscat, Oman and it was so delicious. The one we had was made in the traditional way that you showed, in a pit dug in the ground and the Shuwa was left overnight and opened the next day at noon time. Love it and will try making it soon, thanks for sharing.

[@Mickmickster]

Just finished making the marinade (doubled the recipe). I went to a Persian market but they didn’t have any date vinegar so I mixed apple cider vinegar and malt vinegar (as recommended) and added 2 tablespoons of pomegranate molasses. I even found the light and dark dried limes (or are they lemons?) The aroma in the house is absolutely divine. I bottled up the marinade and plan on using it in a couple days, marinading a whole chicken (would do lamb but we’re watching our calories) then after marination it’s going in the smoker. Can’t wait and thank you for the recipe. Every recipe here has been spot on.

[@draaaykedraaayke6719]

Yeah, Obi is such a good cook! And they're dried limes! Bon appetit

[@MiddleEats]

Good job on getting the spices, and I'm sure you'll find loads of uses for the limes. The chicken will turn out amazing, but if the pieces aren't massive, I wouldn't cake on the marinade so it isn't too overpowering. Please send me photos on Instagram so I can drool!

[@mlgpro2241]

I love that you give alternatives for ingredients that may be hard to find, like the date vinegar being replaceable with apple cider and vinegar. Pretty much only you and adam ragusea are thoughtful enough to do so.

[@MiddleEats]

Yeah, I want the food to be approachable. Not everyone loves near an Arab store.

[@ArabRebel666]

I'm from Oman, and got to say this is one of the best shuwa recipes out there without using a pit.

[@arunima29]

If you hover the banana leaves over the stove/gas flame for 20-30 seconds, it will make the banana leaves more flexible and they won't rip when you fold them over the meat. Do it after you have cleaned and dried the banana leaves.

[@ssunday9566]

I live in Oman and this looks spot on. Thanks Obi for all your fab recipes.

[@Hilmi12]

Hi, I've been cooking Shuwa for years, and we don't ferment the spices, also I have never seen date vinegar in Oman and never heard of it before this video. We also, we marinate the meat as we lite the fire in the pit. By the time the huge bonfire in the pit is down to coals the meat is ready to throw into the pit and immediately seal the pit bury the lid. We dig it up the next day. Also we do use beef too, but lamb is more common, never heard of chicken shuwa. Banana leaves or mango leaves are critical as they smoke in the pit and give distinct flavor to the meat. You are right that each household has it's own spice mix and the amounts are done by feel

[@puntodevista3176]

Chef, working with banana leaf, have importants steps. One, if you use fresh leaves, the fiesta step, is washing with a damp sponge, really carefully. Then, with a scissors or knife, cut the thick central nerve. Now you have two pieces of leaves; these leaves, You pasa them through the flame over low heat, they are going to change the color, less green. This step is very important when you Cook with banana leaves, it is calles dizzy the leaves. Make the leaves surprisly strong and malleable, do not broke when you try yo envelope the food. You can use multiple leaves yo envelope the meat, is easy whith dizzy leaves; Even tie with hemp thread ( cooking thread). Un Puerto Rico, they made " Pasteles en Hoja" they use banano ir plantain leaves. Choose a tutorial ar KZbin, yo see how they fix leaves for cooking. I suffered when I saw the broken leaf, the marinade escapes.

[@MiddleEats]

Thank you for the guide! It was my first time using the leaves, but I'll keep it in mind for the future. It's amazing how wide spread the use of the leaves is!

[@Mickmickster]

Pinto de Vista, thanks for the heads up. While acquiring the ingredients for this recipe at a Persian market, I forgot the banana leaves. Going to a Chinese market today to pick up the leaves and will try your technique.

[@puntodevista3176]

@@Mickmickster You are welcome. Read the instruction. Leafs from the trees are difeferents from package. They are clean. You only have to put on the stove at very low heat. Is a huge more easy get the leaves at asian stores.

[@Mickmickster]

@@puntodevista3176 I bought frozen banana leaves (product of The Philippines) at a Chinese market, as they had no fresh banana leaves. There are no instructions on the package so I’m going to use your technique. Thanks again for the heads up. I’m smoking a whole chicken this weekend (would do lamb but Mrs. and I are watching our calories). I made the marinade yesterday, bottled it, and put it in the fridge. Must’ve opened it to smell it 10 times since then. The aroma is amazing. And I love Obi’s recipes, I’ve made multiple and they’ve been big hits with the fam.

[@hqff8582]

@@Mickmickster how'd it go? was the trick for the banana leaves good?

[@majestic6303]

I just made this. It came out good! I blended few dates with apple cider vinegar for date vinegar.

[@saeedsenpai5530]

As an Omani, this is spot on 👌🏽👌🏽

[@c.helwig7699]

I truly enjoy and learn a great deal from your vids. I will try this this week and use the pizza oven I built to cook it in.......Really appreciate the spices that are used...

[@MiddleEats]

Thank you. Pizza oven sounds like s great idea, though put it on the opposite side of the oven from the heat sauce. You don't want it to be direct heat.

[@Mikelikesbikes01]

Obi my family and I have just made this and it is one of the best lamb recipes we’ve ever had. Coming from a Greek household that is saying something! Wishing you a good holiday.

[@funyakofunyao4322]

Assalamualaikum Obi, thanks for the recipe. I'm actually interested on how to do the recipe the long way, by doing the fermentation and all that jazz. I was wondering if you have the specific instruction how to do that? As it involves fermentation, I don't want to get food poisoning. Or is it just easy as leaving the marinade in room temperature for a few days?

[@narrativepeddler6864]

I've got some of this marinating in my fridge as we speak and I'm very much looking forward to it! Thanks for introducing me to a fascinating new marinade, Obi! Just had a question - how should I adapt this recipe to lamb that is in smaller chunks than 2.5 kg legs or shoulders? I have a bunch of chunks (chunk of shoulder, chunk of boneless leg, chunk of neck/back/what-have-you) and am not sure how long to cook them, but I'm assuming it shouldn't be for 6 hours. Is there an ratio of weight-to-time I can use?

[@johnhiggins1629]

Love it, I'm after watching this video several times, going to cook this next week....love de channel

[@MiddleEats]

Amazing! Hope it turns out great!

[@saeedsenpai5530]

How did it go

[@arunramachandran5012]

Awesomely helpful and informative video. Thanks! Cochinita pibil is super similar as well. It uses orange juice instead of vinegar and the spices are a bit different. But the concept is the same.

[@3lihsn367]

Thank you for this Obi, cheers from Oman!

[@smooverthanyou3136]

Love Oman 🇴🇲❤️

[@raguvijaykumar9070]

Fascinating to see that this dish also uses the Dhungur method for introducing smokiness into a dish using a fat drizzled onto charcoal and trapping the smokiness. Dal makhani also uses this technique. Dish looks delicious and looking forward to trying it!

[@goobin9125]

yo bro i thought hindus did not eat meat?

[@abhay6445]

@@goobin9125 hey bro. A billion people call themselves Hindus, and most of them are spread over a very large geographical area throughout the Indian subcontinent, hence all the diversity in cuisines. I, for one, know that the meat dishes of the cuisines of Hindus in India's Kerala and Bengal are marvellous!

[@goobin9125]

@@abhay6445 so it's just cow u don't eat?

[@elektrisktmongo]

Amazing, definitely gonna make this sometime ahead. You're killing it Obi, keep up the awesome content!

[@aoisoradesigns]

Omg you are the best obi I have been following your channel for a while ! Thanks I am from Oman 💙💙💙💙

[@MiddleEats]

Thank you! Hope you liked the recipe and it was authentic!

[@alanelassad]

Amazing channel! Glad I’ve discovered it!

[@Amethyst1919]

Love that you watch Raiihana... She's awesome. Might just have to try this, only with guajillo peppers since they have tons of flavor with almost no heat... I'm a wuss when it comes to heat. Have wanted to cook more lamb but it seems all I see are lamb chop videos and chops are expensive, small and hard to do right. This looks so good and the cut of meat is far less expensive.

[@MiddleEats]

Lamb chops are expensive, but easily substitutable with lamb neck which is more tender and wayyyy cheaper. I've got a video on an Egyptian roast lamb with an onion marinade too!

[@rowantharwat9195]

Can you drop the link to her channel please

[@Amethyst1919]

@@rowantharwat9195 It's Raihanas cuisines on youtube...

[@Amethyst1919]

@@MiddleEats Oooo... that sounds good! Unfortunately, here in the states, cuts like neck are really hard to find.

[@kimberlyrobinson3992]

This is definitely something I’d love to try! By the way, the banana leaves aren’t hard to find. I found fresh banana leaves on Amazon! They’re not too pricey, either. Maybe I’ll make this dish for Christmas!

[@saeedsenpai5530]

Update us on how it went after you do it!

[@Anesthesia069]

This looks fantastic and I can also see this method as being adaptable to Cypriot kleftiko, too!

[@shaharinelhamannisa2621]

Love it :) definitely gonna try it! What’s would you suggest as an alternative for the banana leaves?

[@johnkinsela77]

That looks so good. Thank you for the recipe. Definitely gonna try this

[@minahassan3499]

Wowww, can't wait to try this!! When allowing the spice rub to ferment is it left at room temp? Covered, uncovered?

[@DeliciousTurkishFood]

It looks delicious but really delicious 👏👏👏👏

[@MiddleEats]

Thanks! It really is!

[@jujijiju6929]

Damn, that bone coming out so effortlessly was super satisfying to watch

[@Livoirienyvoitrien]

I recently returned from Oman where I lost my heart to the beautiful Omani people. آمل أنني راجع قريبًا. شكرًا جزيلاً لهذا الفيديو❤

[@packdogwalks5118]

Thank you for putting this up, cooked it yesterday. Amazing!

[@econwatson]

We made this and smoked the lamb, even made the rice. It was excellent! Thank you!

[@Queque2524]

I'm glad it turned out well. I am going to smoke one next week. I had this dish at an Omani wedding and have always wanted to recreate it.

[@biendereviere]

I actually love the shredded look 🤭 have you ever cooked goat meat? Since I love lamb I’ve always wanted to try goat as well but it’s so hard to find here 😢 I’ve read and heard goat meat has a stronger flavour than lamb but not as strong as mutton, I love both so I hope one day I’ll find a goat leg at my local Maroccan butcher ; 🤞🏻❤️

[@booooooooooooooooom]

Love your channel!

[@katehartley2333]

I used to make jerked chicken when I worked at a restaurant back in the aughts and our marinade looked similar in consistency - Lots of herbs, spices, sugar, and lime

[@DennisTHugo]

I just have to try this! Greetings from Norway!

[@MAli-rw8ko]

👍love it, sure I will try it

[@notyourpapi]

Omani Shuwa meat is the best meat i have ever tasted in my whole life. And the Omani people is far way different from the other other arabs. Will always remember Oman as the most quiet and peaceful place in the middle east.

[@RalucaU87]

Great recipe, Obi! Keep on the good work!

[@mcbley]

yo imma do this for my birthday in november! this is gonna be bussin

[@willemjanssen8030]

First time watching your channel, you got yourself a new follower 😊

[@taniamedvedeva5781]

Eat once in Oman. One of the dish in my life. ❤️

[@desireedsouza447]

What happens to the juices the meat leaves while cooking?? Does it all get absorbed or dries up? Cause that's all flavor!

[@photonpattern]

I'd appreciate if you explain what flavour mix you are looking for from the date vinegar that makes the apple-cider (fruity, sour?) and malt (umami-ish, smoky?) a good blend. English is a fairly terrible language for flavours, but let's fix that :) Why ferment? What what other flavours does it introduce? Vinegar is already fermented and spices don't have much sugar, so anything spicy (excuse the pun) going on?

[@joshprado4353]

This looks delicious

[@shinrarango]

ooh i wana try this at xmas. what temp would u cook the lamb at if you wanted to cook for the full 24hrs?

[@peterandersson3812]

For such a long cooking time, set the oven to the temperature you want your meat to end up with.

[@MiddleEats]

I would suggest about 100c, though I haven't personally tried it. I'm sure there must be some guides online about 24hour slow roasting.

[@yuzan3607]

in my village (in Oman) we cook it for 2.5 days, we don't have a specific temperature, we just start the fire underground and throw in the bag of meat (made with palm tree leaves) and take it out 2.5 days later. The meat doesn't look like the video it's more red and tender and extremely flavored with the smoke.

[@MiddleEats]

Wow 😳 2.5 days is crazy. I assume they add multiple sheep's, and its a big communal event? I'd love to try it with the smoke!

[@yuzan3607]

@@MiddleEats Yea we pretty much only eat it twice a year (at the two Eids). This year because of lockdown we all had to do it the oven way, similar to your only for few hours, but honestly it was not even 10% of the flavor and texture. You should come to Oman one day to taste the real thing 😜 Also, for the spices it differs according to region, we (west mountains side of Oman as opposed to coastal areas) can't tolerate chilli, our spice mix consists of lots and lots of cumin (as the main flavouring) and then a mix of cinnamon, cardamom, clove, tumeric and coriander. We also use branches of a tree I believe the scientific name is (moringa peregrina) and jasmine branches between the meat for flavouring.

[@Cookies205]

Looks great!

[@bettybeee]

I showed this to my partner and he just about drooled. Guess I know what we are trying out in our new oven! 😆

[@zizia9060]

Obi, do you live in the UK? I spotted something from Waitrose as well as a Gu pud ramekin. I'd love to know where you got the banana skin from in the UK🤔?

[@malaakalabri978]

OMG OMG OMG OMG Im from Oman Im so excited 😆😆

[@MiddleEats]

Thank you, I hope I did it justice!

[@sullyprudhomme]

looks delicious...will try

[@ReadingRights]

الشواء العماني مالنا ؟ 😃 ،، جزاك الله خيرا انك نسبته لعمان ما مثل بعضهم اللي يسويها كأنه من اختراعه الشخصي 😩

[@alphafish4756]

hopping off the traditional side is there a way I can roast vegetables with this?

[@Brunofied]

I will be trying this in my kamado smoker. Once again....Inspiration!

[@MariamAAli-vm1yp]

@middle eats where do you get banana leaves from?

[@gabel8345]

I made this dish and o man was it delicious!

[@PrinceKaladin]

This looks absolutely amazing. I'm wondering if it'd go well on a whole roast chicken, or perhaps a whole turkey, for a more Middle Eastern inspired Thanksgiving dinner. I will need to experiment with this now. Thanks for the amazing recipe!

[@MiddleEats]

Probably would! Only one way to know!

[@lisaboban]

Chef John from Foodwishes did a similar spice rub on a whole chicken. It was back in 2013 and he called it "Peruvian Chicken". So I'm pretty sure this rub would be spectacular.

[@roba5652]

Seem to recall having shuwa beef in either Salalah or Muscat. 100% delicious.

[@satyr1349]

I've tried a Moroccan version of roast lamb leg with a very fragrant spice marinade but this Omani method for a shoulder cut might beat it. Great vid!

[@THEoCraigx]

Looks amazing, more dishes like this please.

[@tammam8776]

As soon I saw the leaves I knew it would be great! 🥰

[@julieshank2885]

Hi. Love this recipe. Thanks for sharing. I've a couple of questions. 1. Would this recipe work out if I added just a little liquid smoke to the marinade to get that smoky flavour? I'd adjust salt amount to compensate. 2. Where can I buy the dried limes? I'm in USA (Dallas, Texas area) and cannot drive to a Middle Eastern grocery.

[@MiddleEats]

Yes of course. I considered doing it, but i didn't want to get in trouble for it. Dried limes are on Amazon, check out my yellow rice video and dolma video where I linked to it.

[@YouNeedABento]

This looks amazing! Do you suppose it might be good with beef or veal? Anything besides beef, pork and chicken are hard to find here

[@karimanamputch3781]

It looks so delicious and would love make it for Eid

[@anthonybird546]

Oh man, Oman

[@Anesthesia069]

Also, if you are using chilli flakes, do you think smokes paprika would keep the same "capsicum" flavour whilst adding smokiness for those without a smoker?

[@alysoffoxdale]

Yeah, I went there too. It's more of a necessity for me, because my inlaws can't handle the heat at all, to the point where I'm wondering just how much black pepper I could safely include, let alone the red... :-/

[@MiddleEats]

Yes definitely a good idea!

[@graemeshomeeats4042]

This looks incredible! 🤤

[@malaakalabri978]

I just noticed you call your patrons Khedive and Pasha patrons 😆😆😆 Thats so cute omg ❤️

[@MiddleEats]

Haha yeah, they're my official advisors!

[@farykohn5430]

Where did you get Banana Leaves?

[@aramesh428]

Could I cook this in a crock-pot instead of the oven?

[@efigina]

Would love to see a recipe for date vinegar!

[@chunkz1187]

Kind of reminds me of a Polynesian hangi. If I were to smoke this on a charcoal bbq do I still wrap it in the paper?

[@lozl3]

You made it perfectly 😩😩

[@janfrankenberger9424]

I´ll try to ferment the marinate next time & search for tamarind and dates vinegar. I got curious ;-)

[@MiddleEats]

Sounds awesome. Let me know how it turns out!

[@spicypizza4841]

wonder if adding liquid smoke would help things

[@ozilan7284]

Is it possible to sub pomegranate syrop instead of the date vinegar?

[@MiddleEats]

No, they have very different flavours. The date vinegar tastes like apple cider vinegar, with just a hint of sweetness. The pomegranate molasses is more like a fruit syrup.

[@deathpyre42]

This really makes me want to see the ultra-traditional method, any recommendations for a showcase of that unreasonably difficult traditional method?

[@MiddleEats]

Yep, the Best Ever Food Review Show video I linked

[@deathpyre42]

@@MiddleEats sorry I missed that

[@neilmacdonald9501]

Im commenting without watching but I AM making this asap just from the first 5secs 😀

[@peterandersson3812]

Pulled lamb! 😋

[@MiddleEats]

Indeed, were enjoying the leftovers in wraps!

[@Queque2524]

I lived in Oman for about a decade and I had this at a wedding. I am so glad to have recipe now.

[@glassestarzan8702]

Obi, I love your channel. I was wondering if you have ever tried the Armenian dish, Manti. My father is an Armenian-Iraqi and so many Arab-Iraqis I know love manti so it is quite popular.

[@MiddleEats]

I haven't tried it, but I've seen it sold frozen quite a bit. I was planning on making it but got a little busy. I think it's a good idea to get back into it now.

[@majestic6303]

Manti is made in many countries. Made in different variations.

[@shenlun]

The traditional cooking method including wrapping lamb in either banana leaves or a burlap bag is similar to the Maori Hangi.

[@bonestormftw]

Your videos are so good!!!! I think you should try some Algerian dishes 😋 🇩🇿

[@sahira2525]

Great as usual

[@ladyzioness]

Im sorry but the bone coming out of that lamb was almost insanity and unseen before 🤣. Well done mr. Obi

[@debodatta7398]

Tamil Omani fusion how amazing

[@kutayba]

@Middle Eats when will you make us a hearty Hawawshi recipe? :)

[@paulbeaudet8461]

Looks like a recipe that would work real well in a slow cooker.

[@emir1453_9]

greaat recipie!! very

[@lollebreuning4000]

As I saw your recipe, I thought of using a cast iron pot to cook/bake the meat.

[@MiddleEats]

Definitely possible, it can also be pressure cooked, though an oven will produce a more bbq like result.

[@sammygold4574]

Omg looks good

[@147ML]

Superb

[@AISHA4101]

Marvelous