Today, I’m making Shuwa, an incredible Omani dish traditionally cooked underground for up to 48 hours, resulting in tender, flavorful lamb. Since I don’t have a pit, I adapted the recipe for my home kitchen! **Ingredients:** - 3 lbs lamb shoulder - 1 small onion - 4-5 garlic cloves - 1-inch ginger - 4 tbsp tamarind paste - Juice of 1/2 lemon - 3/4 cup bone broth - Spices: Aleppo pepper, paprika, coriander, turmeric, cumin, cinnamon, cloves, cardamom, salt, and pepper **Instructions:** 1. Marinate lamb with spice paste (processed onion, ginger, garlic, spices, tamarind, lemon juice) for 2 hours or overnight. 2. Preheat oven to 290°F. Wrap lamb in parchment, place in a dish with broth, and cover. 3. Bake for 4.5 hours, then shred and return for 30 minutes at 425°F. Serve with rice or salad! Let me know your thoughts on SHREDHAPPENS!