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Omani Shuwa at 

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Lamb shoulder or shanks.

For marinade:

2 Tbs Hot Pepper Flakes

1 tsp Clove

1 tsp Cinnamon

1 tsp Paprika

3 tsp Salt

1 tsp Turmeric

1 Tbs Cumin

1 Tbs Coriander

3 Tbs Garlic Powder or Diced Dresh Garlic

1 tsp Black Pepper

3-4 Tbs Wet Tamarind Paste

3 Tbs Vinegar

2 Tbs Lemon Juice

2 Tbs Vegetable Oil.

Mix all well, then rub meat with it. Cover and place in a fridge for few hours. Place in instant pot on a basket, slow cook mode with 1/4 cup water for 12 hours, or in a slow cooker. When done, carefully remove and place in an oven safe tray and broil in an oven on the top rack for about 5 minutes until top layer of meat is browned and crisp. Place on a dish of cooked rice and serve. Enjoy! by: Abumallek Makes and Bakes.

Dr Anas Nahhas