Shuwa

Method

Wrap the lamb chunks tightly in banana leaves or heavy-duty foil along with onions, tomatoes, garlic, coriander, and all spices, creating sealed parcels. Dig a pit in the ground approximately 60 centimetres deep and line it with hot stones, then place the wrapped parcels on the hot stones and cover with more heated stones and sand, or alternatively use a large covered pot buried in earth or placed in a very low oven at 120°C. Slow-cook for 4-6 hours until the lamb becomes extremely tender and infused with smoke and spice flavours. Carefully unwrap the parcels and transfer the contents to a serving dish, pouring over the accumulated cooking juices. Serve hot with plain basmati rice and flatbread.