Shuwa

Ingredients

Quantities for 8 servings.

• 3 kg Leg of lamb
• 3 tbsp Ground cumin
• 2 tbsp Ground coriander
• 1 tbsp Turmeric
• 1 tbsp Ground red pepper
• 3 piece Dried lime
• 10 clove Garlic
• 4 tbsp Vinegar
• 100 ml Vegetable oil
• 4 piece Banana leaves or foil
• 700 g Basmati rice, to serve
• to taste Salt

Method

1. Grind the garlic, all the spices, the crushed dried limes, vinegar, oil and salt into a thick paste.
2. Cut deep slashes to the bone and rub the paste inside them and all over the outside.
3. Refrigerate overnight, twelve hours at least.
4. Wrap the meat in banana leaves, then tightly in two layers of foil. No gap may remain.
5. Set the parcel on a tray, pour a cup of water into the tray and bake at 130 °C for eight hours.
6. Unwrap it, pour off the juices and cook the rice in them. Pull the meat into threads by hand.
7. Serve the meat over the rice, from a shared platter, eaten by hand.