48-hour spiced lamb (Shuwa) from Bahari: Recipes From an Omani Kitchen and Beyond (page 88) by Dina Macki

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating the lamb for 12-48 hours, plus 5 hours cooking time. Can substitute sheep shoulder for leg of lamb.

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