question: Provide me with two traditional Omani dishes, including ingredients and preparation steps, one of which must be vegetarian. Separate the two recipes like so:  
  Recipe 1  
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  Recipe 2
answer: Recipe 1  
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  **Shuwa (Omani Slow-Cooked Lamb)**
  
  *Ingredients:*
  - 2 kg lamb shoulder or leg, bone-in
  - 2 tablespoons ground cumin
  - 2 tablespoons ground coriander
  - 1 tablespoon turmeric powder
  - 1 tablespoon ground cardamom
  - 1 tablespoon ground cinnamon
  - 5 cloves garlic, minced
  - 2 tablespoons ginger, grated
  - 2 tablespoons olive oil
  - Salt and pepper to taste
  - Banana leaves or aluminum foil (for wrapping)
  
  *Preparation Steps:*
  1. In a large bowl, combine the cumin, coriander, turmeric, cardamom, cinnamon, garlic, ginger, olive oil, salt, and pepper to create a marinade.
  2. Rub the marinade thoroughly over the lamb, ensuring it's well-coated. Let it marinate in the refrigerator for at least 4 hours, or ideally overnight.
  3. Preheat your oven to 150°C (300°F).
  4. Wrap the marinated lamb securely in banana leaves or aluminum foil to create a tight package.
  5. Place the wrapped lamb in a roasting pan and cover with a lid or additional foil to seal.
  6. Roast in the oven for 4 to 5 hours until the lamb is tender and falling off the bone.
  7. Once cooked, remove from the oven, unwrap, and serve the lamb with rice or flatbread.
  
  Recipe 2  
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  **Omani Lentil Soup (Shorbat Adas)**
  
  *Ingredients:*
  - 1 cup red lentils, rinsed and drained
  - 1 onion, finely chopped
  - 2 cloves garlic, minced
  - 1 tablespoon olive oil
  - 1 teaspoon ground cumin
  - 1 teaspoon ground coriander
  - 1 teaspoon turmeric powder
  - 4 cups vegetable broth
  - Salt and pepper to taste
  - Juice of 1 lemon
  - Fresh cilantro, chopped (for garnish)
  
  *Preparation Steps:*
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
  2. Stir in the cumin, coriander, and turmeric, cooking for an additional minute until fragrant.
  3. Add the rinsed lentils to the pot, stirring to coat them with the spices.
  4. Pour in the vegetable broth, bringing the mixture to a boil.
  5. Reduce the heat to low and let the soup simmer for about 20 to 25 minutes, or until the lentils are soft and cooked through.
  6. Season the soup with salt, pepper, and lemon juice.
  7. Use an immersion blender to blend the soup to your desired consistency, or leave it chunky.
  8. Garnish with fresh cilantro before serving.