MenuMenu

Omani shuwa tacos

Matt Tebbutt recipe

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 6–8

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

Ingredients

Ingredients

For the Omani Shuwa tacos

  • 2 tbsp black peppercorns
  • 1 tbsp coriander seeds
  • 1 cinnamon stick
  • 5 cloves
  • 1 tbsp cumin seeds
  • 5 cardamom pods
  • 1 tsp ground nutmeg
  • 2 tbsp chilli flakes
  • 100ml/3½fl oz white vinegar
  • 2 dried limes
  • 2 tbsp dark brown sugar
  • 1 tbsp salt
  • 3 tbsp garlic paste or 10 mashed cloves
  • 50ml/2fl oz vegetable oil
  • 1 leg or shoulder of lamb, sheep, chicken or any other meat

For the onion, mango, and pomegranate salsa

  • 1 red onion, peeled and thinly sliced
  • 1 mango, peeled and finely diced
  • ½ pomegranate, seeds removed
  • 2 tbsp fresh chopped coriander
  • 1 fresh habanero chilli, finely diced
  • 1 tomato, finely diced
  • 1 lemon, juice only
  • pinch salt

To serve

  • 6–8 corn tortillas
  • 150g/5½oz pureed black beans
  • 1 avocado, peeled and sliced

Shopping List

  1. Black Peppercorns: 2 tbsp
  2. White Vinegar: 100ml/3½fl oz
  3. Vegetable Oil: 50ml/2fl oz
  4. Corn Tortillas: 6–8
  5. Avocado, peeled and sliced: 1
  6. Tomato, finely diced: 1
  7. Fresh habanero Chilli, finely diced: 1
  8. Mango, peeled and finely diced: 1
  9. Red Onion, peeled and thinly sliced: 1
  10. Cardamom Pods: 5
  11. Cloves: 5
  12. Garlic Paste (or 10 mashed cloves): 3 tbsp
  13. Leg or Shoulder of Lamb, Sheep, Chicken, or Any Other Meat: 1
  14. Fresh chopped Coriander: 2 tbsp
  15. Dark Brown Sugar: 2 tbsp
  16. Dried Limes: 2
  17. Chilli Flakes: 2 tbsp
  18. Coriander Seeds: 1 tbsp
  19. Pomegranate, seeds removed: 0.5
  20. Juice of 1 Lemon
  21. Salt: 1 tbsp
  22. Ground Nutmeg: 1 tsp
  23. Cumin Seeds: 1 tbsp
  24. Cinnamon Stick: 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.

You may also like...

scroll to top