# What You'll Need:
→ Meat
01 - 3.3 lb 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 cut 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
# Step-by-Step Guide:
01 - In a large bowl, combine olive oil, cumin, coriander, cinnamon, paprika, black pepper, salt, garlic, and lemon juice. Add the meat and massage the marinade into it. Cover and refrigerate for at least 1 hour, preferably overnight.
02 - Preheat the oven to 350°F (180°C), or prepare an underground cooking pit if available.
03 - Place the marinated meat pieces on a wire rack or large roasting tray. In a separate bowl, toss all vegetables with a drizzle of olive oil, salt, and pepper. Arrange them around and beneath the meat.
04 - Cover the tray tightly with aluminum foil or wrap in banana leaves followed by foil to seal in steam and flavors.
05 - Bake for 2.5 hours until the meat becomes tender and vegetables are cooked through. If using an underground pit, place the wrapped tray inside and cover with hot coals and sand.
06 - While the meat cooks, combine rice, broth, butter or olive oil, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes until rice is fluffy.
07 - Carefully unwrap the foil and transfer meat and vegetables onto a large platter, optionally over a bed of rice. Spoon the cooking juices over top before serving.
