Cooking OMANI LAMB Underground!! Traditional SHUWA at Rozna Restaurant in Muscat, Oman!!

OMAN TRAVEL: https://www.instagram.com/officialomantravels ‍ ROZNA: https://www.instagram.com/roznamuscat MY TRAVEL/FOOD BLOG: https://davidsbeenhere.com/ My final adventure in Oman with a visit to an incredible fortress restaurant in Muscat. Come with me on one last food adventure in Oman! My guide Mahfoodh at Oman Travel brought me back to Rozna Restaurant, the spot where I had my very first Omani food experience on my first day in the country. This time, I’d get to see how traditional shuwa, or Omani slow-cooked lamb, is made. DAVID’S BEEN HERE MERCH: https://teespring.com/stores/davids-been-here The restaurant is beautiful. It’s built like a traditional mud fortress. There’s a massive dining hall in the center, and a second floor balcony around the entire perimeter. There are also smaller, traditional private dining rooms off to the sides. I could smell the lamb even before we arrived in the kitchen. I watched the cooks chop up the lamb, marinate it in a bowl with a secret spice blend, and then wrap it in a banana leaf. Then, they put it in a burlap sack, which then goes into the shuwa oven! Outside were the shuwa ovens, which were blazing hot. They place the burlap sacks onto a metal shelf and lower it down into the fire. Then they put the lid back on, but on a stone to weigh it down, and cover it with sand! Next, we opened up a shuwa oven that they’d made the previous day. I couldn’t wait to eat! We headed to a traditional dining room. There, they brought us some shuwa, rice, and chutneys. First, you remove the banana leaf and tear off bits of lamb. You mix it with the rice. I loved the Omani spice blend, and the meat was so fatty and tender. It practically fell apart. The banana leaf gave the meat so much additional flavor! The onions also added a nice sweetness.