Easy Fall-Off-the-Bone Shuwa (Omani Slow-Cooked Lamb) Today, I’m making Shuwa, an Omani dish that is out of this world. Traditionally, its cooked underground for up to 48hrs, giving it a rich, melt-in-your-mouth feel. But, since most of us don’t have a pit in our backyard, I tried my best to bring it all together in my home kitchen! Ingredients: 3lbs lamb shoulder 1 small onion 4-5 garlic cloves 1-inch knob of fresh ginger 4 tbsp tamarind paste Juice of 1/2 lemon 3/4 cup bone broth A Few Easy Spices: 1 tbsp Aleppo pepper (or chili flakes) 1 tbsp sweet or smoked paprika 1 tsp ground coriander 1/2 tsp ground turmeric 1 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground cardamom Salt & Pepper Here’s how I made it: 1.First, the marinate. In a bowl, combine Aleppo pepper, paprika, coriander, turmeric, cumin, cinnamon, cloves, cardamom, salt, and pepper. In a food processor, process the onion, garlic, & ginger very well. Add 4 tbsp tamarind paste & juice of 1/2 lemon. Mix everything well until it forms a paste. Rub this mixture all over the lamb and marinate overnight, or at least 2hrs. 2.Preheat oven to 290°F. Wrap the marinated lamb tightly in parchment paper and place it in a covered oven-safe dish with 3/4 cup bone broth around the wrapped lamb and cover. 3. Pop it in the oven for 4.5 hours. At the end, uncover the lamb, shred with a fork, and pop back in for 30 mins at 425F. 4.Garnish with fresh herbs as desired, then serve over regular rice, cauli rice, my kaizen lowcarb rice, or whatever base you like. It goes really great with salad, too. If you make it, be sure to let me know what you think on SHREDHAPPENS #lowcarb #lowcarbrecipes #shuwa - @ketorecipes