Omani Shuwa is not just a meal; it's a cultural experience.
A whole lamb (or large portions of lamb), rice, an array of aromatic spices, clarified butter (ghee), and banana leaves.
Marinate it in a paste made by grinding cinnamon, cardamom, and cloves.
The tightly wrapped bundle is secured with twine, ensuring the lamb is sealed within the leaves.
The lamb package is placed on the hot stones, covered with more hot stones, and then buried for 24-48hrs.
It's usually served with fragrant saffron rice and a sauce made from the cooking juices.