# Components:
→ 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 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
# Method:
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 the marinade into them. Cover and refrigerate for at least 1 hour, preferably overnight.
02 - Preheat oven to 350°F (180°C) if an underground pit is not available.
03 - Place the marinated meat pieces on a wire rack or large roasting tray.
04 - Toss vegetables with olive oil, salt, and pepper in a bowl. Arrange around and beneath the meat on the roasting tray.
05 - Cover the tray tightly with foil (or wrap in banana leaves then foil for traditional flavor) to trap steam and aromas.
06 - Bake for 2.5 hours until meat is tender and vegetables are thoroughly cooked. If using an underground oven, place the covered tray in the pit, then cover with hot coals and sand.
07 - In a saucepan, combine rice, broth, butter or olive oil, and salt. Bring to a boil, reduce heat, cover, and simmer 15–20 minutes until rice is fluffy.
08 - Carefully remove foil, transfer meat and vegetables to a large serving platter, optionally layered over rice. Spoon cooking juices over top.
