Unlocking Culinary Opportunities: How Slow-Braised Lamb Shuwa with Quinoa & Date Pickle Can Boost Local Gastronomy in Oman
Chef Sherin Jude Introduces Exquisite Ramadhan Menu at Radisson Blu
Hany Musbah, the Director of Food & Beverage at Radisson Blu, highlighted the exceptional contributions of Head Chef Sherin Jude in crafting this year’s Ramadhan offerings. Musbah emphasized that Chef Sherin’s meticulous attention to detail and cultural insight enhance the culinary experience, merging traditional practices with local ingredients and sustainable methods, all delivered with refined techniques and elegant presentation. Each dish aims to encapsulate the true spirit of the holy month, providing an authentic and delightful experience for the hotel’s diverse guests.
Chef Sherin, a seasoned culinary professional, boasts an impressive career in luxury hospitality throughout India, Europe, and the Middle East. His Ramadhan menu is designed to convey warmth, generosity, and authenticity, focusing on creating comforting and meaningful Iftar moments.
Leading his culinary team with creativity, consistency, and a dedication to memorable guest experiences, Chef Sherin is renowned for his expertise in Arabic flavors and slow-cooking techniques. His culinary philosophy honors traditional recipes while integrating modern techniques, sophisticated presentations, and sustainable, locally sourced ingredients.
One of the standout dishes this season is Slow-Braised Lamb Shuwa served with quinoa and date pickle. This recipe serves six and features the following ingredients:
Lamb Shuwa
- 6 lamb shanks (approx. 3,000 g total)
- 40 g shuwa spice blend (cumin, coriander, cloves, cardamom, cinnamon, paprika, red chili, nutmeg)
- 60 g garlic paste
- 40 g ginger paste
- 10 g turmeric powder (optional)
- 45 g date molasses
- 30 ml white vinegar
- Salt, to taste
- 6 g black pepper
- Banana leaves or aluminum foil, as required
Quinoa Pilaf
- 200 g raw quinoa
- 60 g finely chopped onion
- 30 ml olive oil
- 750 ml vegetable stock
- 4 g ground cumin
- 2 g ground cinnamon
- Salt, to taste
- 60 g bell peppers
- 60 g zucchini
- 60 g broccoli
- 60 g pomegranate seeds
- 30 g chopped fresh coriander
Date Pickle
- 200 g sliced dates
- 60 ml white vinegar
- 60 ml cooking oil
- 5 g mustard seeds
- 3 g dried red chili
- 5 g chopped garlic
- 5 g chopped ginger
- 4 g chili powder
- 2 g turmeric powder
- 15 g sugar
- Salt, to taste
Method of Preparation
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Marinate the Lamb Shuwa: Combine the shuwa spice blend, garlic paste, ginger paste, turmeric powder, date molasses, white vinegar, salt, and black pepper. Coat the lamb shanks thoroughly and refrigerate overnight for optimal flavor.
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Slow-Braise the Lamb: Wrap each shank in banana leaves or aluminum foil. Bake at 150°C for 6 to 7 hours, or until the meat is tender and falls off the bone. For an authentic flavor, consider using the traditional underground charcoal oven method.
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Prepare the Quinoa Pilaf: Sauté the onions in olive oil until translucent. Add the ground cumin and cinnamon, then incorporate the quinoa, chopped vegetables, and vegetable stock. Simmer gently until the quinoa is fluffy and aromatic.
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Make the Date Pickle: In a pan, mix all ingredients and simmer until slightly reduced and glossy. Allow to cool before serving.
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Plating: Serve the tender lamb shuwa on a bed of quinoa pilaf, garnished with the sweet and tangy date pickle.
Chef Sherin Jude continues to elevate the dining experience at Radisson Blu, signifying a blend of tradition and innovation throughout the festive season.
Special Analysis by Omanet | Navigate Oman’s Market
The emphasis on sustainable and locally sourced ingredients in Chef Sherin Jude’s Ramadhan menu highlights a growing consumer preference for authenticity and environmental responsibility in Oman’s food sector. Businesses should capitalize on this trend by innovating their offerings to resonate with local culture while increasing sustainability, creating both opportunities for growth and a competitive advantage. Investors and entrepreneurs should focus on food and beverage ventures that prioritize traditional values and innovative techniques to meet evolving consumer demands in the hospitality industry.
