# What You'll Need:
→ Meat
01 - 3.3 lbs lamb shoulder or chicken pieces, bone-in, cut into large chunks
02 - 2 tablespoons olive oil
03 - 2 teaspoons ground cumin
04 - 2 teaspoons ground coriander
05 - 1 teaspoon ground cinnamon
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon ground black pepper
08 - 2 teaspoons 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 tablespoon butter or olive oil
21 - Salt, to taste
# Step-by-step Directions:
01 - Combine olive oil, cumin, coriander, cinnamon, smoked paprika, black pepper, salt, garlic, and lemon juice in a large bowl. Add meat and massage the marinade thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
02 - Preheat the oven to 350°F (180°C) if an underground pit is not being used.
03 - Place the marinated meat pieces on a wire rack or a large roasting tray.
04 - Toss the potatoes, carrots, onions, zucchinis, red and green bell peppers, and tomatoes with olive oil, salt, and pepper. Arrange vegetables around and beneath the meat.
05 - Cover the tray tightly with aluminum foil, or for authenticity, wrap in banana leaves first then foil, to trap steam and flavors. Bake for 2.5 hours, or until meat is tender and vegetables are cooked. If using an underground oven, place the wrapped tray in the heated pit, cover with hot coals and sand.
06 - For serving, combine rice, broth, butter or olive oil, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until fluffy.
07 - Carefully remove foil and transfer meat and vegetables to a large platter, optionally over rice. Spoon the cooking juices over before serving.
