# Ingredients:
→ Meat
01 - 3.3 lbs lamb shoulder or bone-in chicken pieces, 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
# Instructions:
01 - Combine olive oil, cumin, coriander, cinnamon, smoked paprika, black pepper, salt, garlic, and lemon juice in a large bowl. Add the meat and massage the marinade thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
02 - Preheat oven to 350°F (180°C) if not using an underground cooking pit.
03 - Place the marinated meat pieces on a wire rack or a large roasting tray.
04 - In a separate bowl, toss 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 authentic flavor, wrap with banana leaves then foil to trap steam and flavors.
06 - Bake for 2.5 hours until meat is tender and vegetables are cooked through. If using an underground pit, place the wrapped tray inside, cover with hot coals and sand, and cook accordingly.
07 - Combine rice, broth, butter or olive oil, and salt in a saucepan. Bring to boil, then reduce heat, cover, and simmer for 15–20 minutes until rice is fluffy.
08 - Carefully remove foil and transfer meat and vegetables to a serving platter. Serve over rice if desired, spooning pan juices on top.
