Omani shuwa (slow-roasted marinated lamb shoulder) with spiced rice

Put the coriander seeds, cumin, black pepper and cardamom pods in a cold pan, turn the heat to medium and toast 4 to 5 minutes until aromatic; ground spices need only 2 to 3 minutes and burn easily.

Pour out and cool a few minutes, then pulse in batches in a spice grinder, or pound in a mortar, to a fine powder; smash the lumi before grinding.

Blend the garlic with a splash of vinegar until minced, add the rest of the vinegar, then the ground spices.

Add the chilli flakes, the salt and the tamarind pulp, and blend to a thick paste.

For the tamarind pulp, soak the tamarind in the boiling water half an hour, then strain.

Traditionally the marinade ferments 3 to 4 days; it can be used right away.

In a baking dish, press the marinade into every part of the fat-on lamb shoulder in a thick layer; cover and refrigerate overnight.

Wash the banana leaves on both sides and dry with paper towels.

Cut three 2 m sections of greaseproof paper, scrunch each, and soak in a bowl of water 10 to 20 seconds to make it flexible.

Lay two banana leaves in a cross on a cutting board, set the lamb on top, fold each leaf over to make a parcel, add a third leaf and tie with butcher's twine.

Wrap the bundle in the softened paper, rotating it each time, for six layers of wrapping that trap steam and prevent burning; set it in a baking dish.

Roast at 140 degrees Celsius for 6 hours.

For the rice, fry cardamom, bay leaves, cloves and cinnamon in a little oil until fragrant; add the washed basmati rice, the salt and lamb stock to cover by about 1.5 cm.

Bring to a boil, cover and cook on high until the liquid evaporates below the rice, then steam on the lowest heat with the lid on 25 minutes.

Unwrap the lamb; make a bed of rice on a tray or a spare banana leaf and set the lamb on top, supported with a plate.

Pull out the bones and shred the meat with a couple of spoons.