Preparing shuwa is a communal event - the whole family or community pitches in. First, the spice mixture is prepared: cinnamon, cardamom, cloves, dried chillies, garlic, and other spices are ground and mixed together, then rubbed all over the meat. The leaf wrapping seals in all the moisture and flavour.
The cooking pit is lined with hot coals from a wood fire. The wrapped bundles of meat are lowered in, the pit is covered with more earth, and then everyone waits. The long, slow cooking over gentle heat makes the meat incredibly tender - it falls off the bone and is rich with spice. This is called 'slow cooking'.
Shuwa is traditionally eaten at Eid celebrations - the big community festivals that mark important times of year. Tables are spread with shuwa, alongside majboos rice, salads, bread, and sweets. It is a dish that is about patience, community, and sharing.
Different regions of Oman have their own spice blends for shuwa, so every family's version tastes slightly different. Sharing the recipe and passing it from grandparent to grandchild is itself a kind of tradition.