Shuwa

Ingredients

1 whole lamb (around 15-20 pounds), cleaned and deboned
1/4 cup olive oil
4 cloves garlic, minced
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons paprika
1 tablespoon ground turmeric
1 tablespoon ground cinnamon
1 tablespoon ground black pepper
1 tablespoon ground cardamom
1 tablespoon salt
1 cup plain yogurt
Juice of 2 lemons
Fresh herbs for garnish (optional, such as cilantro or parsley)

Instructions

Prepare the Marinade

In a large bowl, combine the olive oil, minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, black pepper, cardamom, salt, yogurt, and lemon juice. Mix well to form a paste.

Marinate the Lamb

Rub the spice paste all over the lamb, making sure to coat it thoroughly. Cover and refrigerate for at least 24 hours, preferably 2-3 days, to allow the flavors to infuse.

Preheat the Oven

Preheat your oven to 300°F (150°C).

Prepare for Cooking

If you’re using a traditional method, dig a pit in the ground lined with hot coals. For a conventional oven, use a large roasting pan.

Cook the Lamb

If using the oven, cover the roasting pan tightly with aluminum foil. Roast the lamb in the preheated oven for 4-6 hours, or until the meat is tender and falls off the bone. If using a pit, place the lamb wrapped in banana leaves or foil over the hot coals and cover with more coals. Cook for about 6-8 hours.

Serve

Once the lamb is cooked, carefully remove it from the oven or pit. Let it rest for about 15 minutes before shredding or carving. Garnish with fresh herbs if desired.