Exploring the Flavours of the Green Mountain: How Oman’s Culinary Heritage Can Boost Your Business Opportunities
At Al Qalaa, the signature restaurant of Anantara Al Jabal Al Akhdar Resort, tradition intertwines with precision in a special Ramadhan menu that celebrates Omani heritage while incorporating modern elegance.
Omani Lamb Shuwa
Servings: 6
Ingredients:
- 2.5 kg whole lamb shank
- 45 ml white wine vinegar
- 15 g crushed garlic
- 75 ml olive oil
- 15 g salt
- 5 g cinnamon stick
- 20 g black peppercorns
- 20 g cloves
- 20 g cumin seeds
- 20 g coriander seeds
- 10 g dried chillies
- 5 g cardamom pods
- 5 banana leaves
Method:
- Lightly toast the cumin, coriander, cloves, peppercorns, cardamom, dried chillies, and cinnamon until fragrant.
- Allow to cool and grind to a coarse spice blend.
- Combine the spice blend with garlic, salt, vinegar, and olive oil to create a thick marinade.
- Rub the marinade thoroughly over the lamb.
- Cover and refrigerate for 24–48 hours to enhance the flavor.
- Wrap the lamb tightly in banana leaves, sealing securely with foil.
- Slow roast at 140°C for 4–5 hours until it becomes tender and falls off the bone.
- Rest before unwrapping and serving.
Omani Oriental Rice
Servings: 12
Ingredients:
- 1 kg basmati rice
- 20 g salt
- 50 g finely sliced onion
- 30 g Omani spice mix
- 2 g cardamom pods
- 2 g cloves
- 2 g bay leaf
- 2 g cinnamon stick
- 2 g dried lime
- 40 ml ghee
Method:
- Rinse the rice under cold water until the water runs clear; soak for 20–30 minutes and then drain.
- Heat ghee in a heavy pot and sauté the onion until it turns lightly golden.
- Add the whole spices and Omani spice mix; sauté gently until aromatic.
- Stir in the rice and salt, ensuring the grains are evenly coated.
- Add approximately 1.5 liters of hot water, bring to a boil, then reduce the heat, cover, and cook for about 15 minutes until tender.
- Let it rest covered for 5–10 minutes, then fluff gently before serving.
Meet the Chefs:
Henrico Johan Grobbelaar – Executive Chef:
An award-winning South African chef, Henrico Johan Grobbelaar brings a unique blend of scientific training in Organic Chemistry from the University of Cape Town and classical culinary expertise from the South African Chefs Academy. His cuisine on the Green Mountain highlights altitude, seasonality, and refined global techniques.
Mohamed Al Balushi – Sous Chef:
Representing a new generation of Omani culinary talent, Sous Chef Mohamed Al Balushi is City & Guilds–qualified and trained at the National Hospitality Institute in Muscat. With experience at prestigious luxury hotels such as The Chedi Muscat and W Muscat, he specializes in authentic Omani and Gulf cuisine, enhancing traditional clay pot cooking and grilling techniques with contemporary finesse.
Special Analysis by Omanet | Navigate Oman’s Market
The culinary offerings at Anantara Al Jabal Al Akhdar illustrate a growing trend towards heritage-driven dining, appealing to both domestic and international tourists. This presents opportunities for businesses in the food and hospitality sector to innovate around traditional Omani cuisine, drawing on local flavors while enhancing the dining experience. Investors and entrepreneurs should consider leveraging this cultural resurgence to create unique, authentic experiences that resonate with a diverse clientele, potentially boosting Oman’s appeal as a luxury destination.
