Oman's TENDER & JUICY Slow Cooked Roast
60.2 هزار بار بازدید -
3 سال پیش
-
We're making Omani Shuwa, an
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.
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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 Patreon: MiddleEats
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You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
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Sources:
Ethan Chlebowski - Beginner's guide to BUYING, STORING & ORGANIZING SPICES
Beginner's guide to BUYING, STORING &...
Best Ever Food Review Show - EPIC EID FEAST in Oman!!! Middle Eastern Traditional Shuwa Will Change Your Life!!!
EPIC EID FEAST in Oman!!! Middle East...
حياتي انا VITA MIA - Omani Chicken Shuwa
دجاج الشواء العماني + الرز (مكبوس) ط...
Raihana’s Cuisines - How to Smoke your dishes without a Smoker with Raihana's Cuisines
How to Smoke your dishes without a Sm...
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Ooni Pizza Oven: https://geni.us/SIhAL
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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/referra...
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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
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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
___
🙌 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 Patreon: MiddleEats
___
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram Instagram: itsmiddleeats
➥Facebook Facebook: MiddleEatsyt
___
Sources:
Ethan Chlebowski - Beginner's guide to BUYING, STORING & ORGANIZING SPICES
Beginner's guide to BUYING, STORING &...
Best Ever Food Review Show - EPIC EID FEAST in Oman!!! Middle Eastern Traditional Shuwa Will Change Your Life!!!
EPIC EID FEAST in Oman!!! Middle East...
حياتي انا VITA MIA - Omani Chicken Shuwa
دجاج الشواء العماني + الرز (مكبوس) ط...
Raihana’s Cuisines - How to Smoke your dishes without a Smoker with Raihana's Cuisines
How to Smoke your dishes without a Sm...
__
🍳 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/referra...
___
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
3 سال پیش
در تاریخ 1400/06/28 منتشر شده
است.
60,214
بـار بازدید شده