# What You Need:
→ Meat
01 - 3.3 lbs lamb shoulder or chicken pieces, bone-in, cut into large chunks
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground coriander
05 - 1 tsp ground cinnamon
06 - 1 tsp smoked paprika
07 - 1 tsp ground black pepper
08 - 2 tsp salt
09 - 4 cloves garlic, minced
10 - Juice of 1 lemon
→ Vegetables
11 - 3 large potatoes, peeled and quartered
12 - 3 large carrots, peeled and chopped into large pieces
13 - 2 medium onions, quartered
14 - 2 medium zucchinis, sliced into thick rounds
15 - 1 red bell pepper, seeded and cut into chunks
16 - 1 green bell pepper, seeded and cut into chunks
17 - 2 medium tomatoes, quartered
→ Rice (optional for serving)
18 - 2 cups long-grain rice, rinsed
19 - 3 cups chicken or vegetable broth
20 - 1 tbsp butter or olive oil
21 - Salt to taste
# How-To:
01 - Combine olive oil, cumin, coriander, cinnamon, smoked paprika, black pepper, salt, minced garlic, and lemon juice in a large bowl. Add meat and massage marinade thoroughly. Cover and refrigerate at least 1 hour, preferably overnight.
02 - Preheat oven to 350°F (180°C) if not using an underground cooking pit.
03 - Place marinated meat pieces on a wire rack or large roasting tray.
04 - Toss all vegetables with a drizzle of olive oil, salt, and pepper in a separate bowl. Arrange evenly around and beneath the meat in the tray.
05 - Cover the tray tightly with aluminum foil or wrap in banana leaves then foil to trap steam and flavors.
06 - Bake for 2.5 hours until the meat is tender and vegetables are cooked through. If using an underground pit, place wrapped tray inside and cover with hot coals and sand.
07 - Simmer rice with broth, butter or olive oil, and salt in a saucepan. Bring to boil, reduce heat, cover, and cook 15–20 minutes until fluffy.
08 - Carefully remove foil, transfer meats and vegetables to a platter, optionally over rice. Spoon juices over before serving.
