At Al Qalaa, the signature restaurant of Anantara Al Jabal Al Akhdar Resort, tradition meets precision in a Ramadhan menu that honours Omani heritage while embracing contemporary refinement.
Omani Lamb Shuwa
Yields: 6 portions
Ingredients
•2.5kg whole lamb shank
•45ml white wine vinegar
•15g garlic, crushed
•75ml olive oil
•15g salt
•5g cinnamon stick
•20g black peppercorns
•20g cloves
•20g cumin seeds
•20g coriander seeds
•10g dried chillies
•5g cardamom pods
•5 banana leaves
Method
1.Lightly toast cumin, coriander, cloves, peppercorns, cardamom, dried chillies and cinnamon until fragrant.
2.Cool and grind into a coarse spice blend.
3.Mix with garlic, salt, vinegar and olive oil to form a thick marinade.
4.Rub the marinade thoroughly over the lamb.
5.Cover and refrigerate for 24–48 hours to develop deep flavour.
6.Wrap tightly in banana leaves and seal securely with foil.
7.Slow roast at 140°C for 4–5 hours until tender and falling off the bone.
8.Rest before unwrapping and serving.
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Omani Oriental Rice
Yields: 12 portions
Ingredients
•1kg basmati rice
•20g salt
•50g onion, finely sliced
•30g Omani spice mix
•2g cardamom pods
•2g cloves
•2g bay leaf
•2g cinnamon stick
•2g dried lime
•40ml ghee
Method
1.Rinse rice under cold water until clear; soak for 20–30 minutes and drain.
2.Heat ghee in a heavy pot and sauté onion until lightly golden.
3.Add whole spices and Omani spice mix; sauté gently until aromatic.
4.Stir in rice and salt, coating grains evenly.
5.Add approximately 1.5 litres hot water, bring to a boil, then reduce heat, cover and cook for about 15 minutes until tender.
6.Rest covered for 5–10 minutes and fluff gently before serving.
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The chefs behind the experience:
Henrico Johan Grobbelaar – Executive Chef: At Anantara Al Jabal Al Akhdar Resort, award-winning South African chef Henrico Johan Grobbelaar combines scientific training in Organic Chemistry from the University of Cape Town with classical culinary mastery from the South African Chefs Academy. His cuisine on the Green Mountain reflects altitude, seasonality and refined global technique.
Mohamed Al Balushi – A Sous Chef: Sous Chef at Al Qalaa, Al Balushi represents a new generation of Omani culinary talent. City & Guilds–qualified and trained at the National Hospitality Institute, Muscat, he has worked with leading luxury hotels including The Chedi Muscat and W Muscat. Specialising in authentic Omani and Gulf cuisine, he elevates traditional clay pot cooking and grilling techniques with contemporary finesse.
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