Mashuai - Traditional Omani Roasted Lamb with Rice

Ingredients

• 2 kg (4.4 lbs) lamb shoulder or leg 2 kg (4.4 lbs) lamb shoulder or leg
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 2 tablespoons ground cumin 2 tablespoons ground cumin
• 2 tablespoons ground coriander 2 tablespoons ground coriander
• 2 tablespoons ground turmeric 2 tablespoons ground turmeric
• 2 tablespoons ground black pepper 2 tablespoons ground black pepper
• 2 tablespoons salt 2 tablespoons salt
• 4 cups (800g) basmati rice 4 cups (800g) basmati rice
• 8 cups (1.9 liters) water 8 cups (1.9 liters) water
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods 4 cardamom pods
• 4 cloves 4 cloves
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 1/2 cup (75g) toasted almonds or pine nuts, for garnish 1/2 cup (75g) toasted almonds or pine nuts, for garnish
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 32g, 10g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the cumin, coriander, turmeric, black pepper, and salt to create a spice rub.
3. 3.
   Rub the lamb generously with the spice mixture, ensuring it is evenly coated.
4. 4.
   Heat the vegetable oil in a large oven-safe pot over medium-high heat. Sear the lamb on all sides until browned.
5. 5.
   Add enough water to the pot to cover the lamb halfway. Cover the pot with a lid or aluminum foil.
6. 6.
   Place the pot in the preheated oven and roast for 3-4 hours, or until the lamb is tender and easily pulls apart with a fork.
7. 7.
   While the lamb is roasting, rinse the basmati rice under cold water until the water runs clear. Drain well.
8. 8.
   In a separate pot, bring the water to a boil. Add the cinnamon stick, cardamom pods, cloves, and sliced onion.
9. 9.
   Add the drained rice to the boiling water and cook for 8-10 minutes, or until the rice is parboiled. Drain the rice.
10. 10.
    Remove the roasted lamb from the oven and let it rest for 10 minutes. Then, shred the lamb using two forks.
11. 11.
    In a large serving dish, layer the shredded lamb and parboiled rice. Cover the dish with aluminum foil and let it rest for 10 minutes to allow the flavors to meld.
12. 12.
    Garnish the Mashuai with toasted almonds or pine nuts and fresh coriander leaves before serving.

Treat your ingredients with care...

• Lamb — For the best results, choose a high-quality cut of lamb with a good amount of marbling. This will ensure a tender and flavorful end result.
• Basmati rice — Rinse the rice thoroughly to remove excess starch, which will help achieve fluffy and separate grains when cooked.
• Cinnamon stick, cardamom pods, and cloves — These spices add a subtle aromatic touch to the rice. If you prefer a stronger flavor, you can slightly crush the spices before adding them to the boiling water.

Tips & Tricks

• For a smoky flavor, you can briefly grill the lamb before roasting it in the oven.
• If you prefer a spicier dish, you can add a pinch of chili powder or cayenne pepper to the spice rub.
• To save time, you can marinate the lamb overnight in the refrigerator for even more flavor.
• Serve Mashuai with a side of traditional Omani bread or flatbread to complete the meal.
• Leftover Mashuai can be used to make delicious sandwiches or wraps the next day.

Serving advice

Serve Mashuai on a large platter, allowing guests to help themselves to the succulent roasted lamb and fragrant rice. Accompany the dish with a bowl of tangy sauce made from yogurt, garlic, and lemon juice. Provide extra garnishes such as fresh coriander leaves and toasted nuts for guests to customize their plates.

Presentation advice

To create an appealing presentation, mound the shredded lamb in the center of the platter and surround it with a ring of fluffy rice. Sprinkle the dish with toasted almonds or pine nuts and garnish with fresh coriander leaves for a pop of color. Serve the tangy sauce in a separate bowl on the side.