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Omani shuwa tacos

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 6–8

Saturday Kitchen Recipes 02 Feb 2024By Dina Macki
From Saturday Kitchen


Ingredients

For the Omani Shuwa tacos:

  • Black peppercorns: 2 tbsp
  • Coriander seeds: 1 tbsp
  • Cinnamon stick: 1
  • Cloves: 5
  • Cumin seeds: 1 tbsp
  • Cardamom pods: 5
  • Ground nutmeg: 1 tsp
  • Chilli flakes: 2 tbsp
  • White vinegar: 100 ml (3½ fl oz)
  • Dried limes: 2
  • Dark brown sugar: 2 tbsp
  • Salt: 1 tbsp
  • Garlic paste (or 10 mashed cloves): 3 tbsp
  • Vegetable oil: 50 ml (2 fl oz)
  • Leg or shoulder of lamb, sheep, chicken, or any other meat: 1

For the onion, mango, and pomegranate salsa:

  • Red onion (peeled and thinly sliced): 1
  • Mango (peeled and finely diced): 1
  • Pomegranate seeds (removed): ½
  • Fresh chopped coriander: 2 tbsp
  • Fresh habanero chilli (finely diced): 1
  • Tomato (finely diced): 1
  • Lemon juice: 1 lemon
  • Pinch of salt

To serve:

  • Corn tortillas: 6–8
  • Pureed black beans: 150 g (5½ oz)
  • Avocado (peeled and sliced): 1

Alternative Ingredients

  1. Dried Limes: If you can’t find dried limes, consider using fresh lime zest or lime juice as a substitute. The flavour won’t be exactly the same, but it will add a citrusy kick to your dish.
  2. Habanero Chilli: Habaneros are quite spicy, so if you prefer a milder option, try using jalapeño peppers instead. They’ll still provide some heat but won’t be as intense as habaneros.

Method

  1. Preheat the Oven:
    • Set your oven to 180°C (160°C for fan ovens) or Gas Mark 4.
  2. Roast the Spices:
    • Place all the spices in a small ovenproof dish.
    • Mix them well.
    • Roast the spice mixture in the oven for 15 minutes.
  3. Blend the Spices:
    • Transfer the roasted spices to a blender.
    • Blend until you get a fine powder.
    • Add vinegar, limes, sugar, salt, garlic, and oil to the spice mix.
    • Blend everything together until it forms a paste.
  4. Prepare the Meat:
    • Make several slits in the meat using a sharp knife.
    • Pour the spice paste over the meat and rub it in thoroughly.
    • Chill the meat for at least 12 hours (up to 48 hours) to marinate.
  5. Slow Cook the Meat:
    • Preheat the oven to 140°C (120°C for fan ovens) or Gas Mark 1.
    • Wrap the marinated meat tightly in kitchen foil to prevent any holes.
    • Cook the meat in the oven for approximately 5 hours. It should become tender and easily shred.
  6. Prepare the Salsa:
    • Mix all the salsa ingredients together and season to taste.
  7. Assemble the Tacos:
    • Heat the tortillas in a pan, oven, or microwave.
    • Spread pureed black beans on the warm tortilla.
    • Add the shredded lamb on top.
    • Finish with avocado, salsa, and fresh coriander.
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