# What You 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 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
# Directions:
01 - Combine olive oil, cumin, coriander, cinnamon, smoked paprika, black pepper, salt, garlic, and lemon juice in a large bowl. Add meat pieces and massage marinade thoroughly. Cover and refrigerate for at least 1 hour or preferably overnight.
02 - Preheat oven to 350°F (180°C) if not using underground pit for cooking.
03 - Place marinated meat pieces evenly on a wire rack or large roasting tray.
04 - Toss all vegetables with a drizzle of olive oil, salt, and pepper. Arrange them around and beneath the meat in the tray.
05 - Cover roasting tray tightly with foil or wrap in banana leaves and then foil to retain moisture and flavors. Bake for 2.5 hours until meat is tender and vegetables are cooked through. If using an underground oven, place the wrapped tray inside the pit, cover with hot coals and sand for slow cooking.
06 - In a saucepan, combine rinsed rice, broth, butter or olive oil, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15–20 minutes until rice is fluffy.
07 - Carefully unwrap the foil and transfer meat and vegetables to a serving platter. Optionally, serve over rice and spoon cooking juices on top.
