Slow-braised lamb Shuwa with Quinoa & date pickle

Hany Musbah, Director of Food & Beverage, Radisson Blu, says Head Chef Sherin Jude brings exceptional attention to detail and cultural insight to our Ramadhan offerings. His culinary vision blends tradition, local ingredients, and sustainability with refined technique and elegant presentation. Each dish reflects the true spirit of the holy month, delighting our diverse guests with authenticity and excellence.

Chef Sherin is a seasoned culinary expert with a distinguished career spanning luxury hospitality across India, Europe, and the Middle East. His Ramadhan menu embodies warmth, generosity, and authenticity, designed to create comforting and meaningful Iftar moments.

He leads the culinary team with a focus on creativity, consistency, and memorable guest experiences.

Renowned for his mastery of Arabic flavours, slow-cooking techniques, and curated festive menus, Chef Sherin’s philosophy is rooted in honouring traditional recipes while blending refined techniques, contemporary presentation, and sustainable, locally sourced ingredients.

1. Slow-braised lamb Shuwa with Quinoa & date pickle

(Serves 6)

Lamb Shuwa

•Lamb shanks: 6 pcs (approx. 3,000 g total)

•Shuwa spice blend: 40 g (cumin, coriander, cloves, cardamom, cinnamon, paprika, red chili, nutmeg)

•Garlic paste: 60 g

•Ginger paste: 40 g

•Turmeric powder (optional): 10 g

•Date molasses: 45 g

•White vinegar: 30 ml

•Salt: to taste

•Black pepper: 6 g

•Banana leaves or aluminum foil: as required

Quinoa Pilaf

•Quinoa (raw): 200 g

•Onion, finely chopped: 60 g

•Olive oil: 30 ml

•Vegetable stock: 750 ml

•Ground cumin: 4 g

•Ground cinnamon: 2 g

•Salt: to taste

•Bell peppers: 60 g

•Zucchini: 60 g

•Broccoli: 60 g

•Pomegranate seeds: 60 g

•Fresh coriander leaves, chopped: 30 g

Date Pickle

•Dates, sliced: 200 g

•White vinegar: 60 ml

•Cooking oil: 60 ml

•Mustard seeds: 5 g

•Dried red chili: 3 g

•Garlic, chopped: 5 g

•Ginger, chopped: 5 g

•Chili powder: 4 g

•Turmeric powder: 2 g

•Sugar: 15 g

•Salt: to taste

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Method of Preparation

1.Marinate the Lamb Shuwa: Mix the shuwa spice blend, garlic paste, ginger paste, turmeric powder, date molasses, white vinegar, salt, and black pepper. Coat the lamb shanks thoroughly with the marinade and refrigerate overnight for maximum flavor infusion.

2.Slow-Braise the Lamb: Wrap each lamb shank tightly in banana leaves or aluminum foil. Bake at 150°C for 6–7 hours until the meat is tender and falls off the bone. Alternatively, the lamb can be cooked using the traditional underground charcoal oven method for authentic flavor.

3.Prepare the Quinoa Pilaf: Sauté onions in olive oil until translucent. Add ground cumin and cinnamon, then mix in the quinoa, chopped vegetables, and vegetable stock. Simmer gently until the quinoa is fluffy and aromatic.

4.Make the Date Pickle: Combine all ingredients in a pan and simmer until slightly reduced and glossy. Let it cool before serving.

5.Plating: Serve the tender lamb shuwa atop the quinoa pilaf, accompanied by the sweet and tangy date pickle.

Chef Sherin Jude – Head Chef, Radisson Blu