# What You Need:
→ 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)
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
# Steps:
01 - In a large bowl, combine olive oil, ground cumin, ground coriander, ground cinnamon, smoked paprika, ground black pepper, salt, minced garlic, and lemon juice. Add the meat chunks and massage the marinade evenly over them. Cover and refrigerate for at least 1 hour or overnight for best flavor.
02 - Preheat the oven to 350°F (180°C) if not using an underground pit.
03 - Place the marinated meat pieces on a wire rack or 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 them around and beneath the meat on the tray.
05 - Cover the tray tightly with aluminum foil or wrap in banana leaves before foil for authentic flavor. This will trap steam and intensify the flavors. Place in oven or underground pit and cook for 2.5 hours, until meat is tender and vegetables are cooked through.
06 - While the meat cooks, combine rinsed rice, broth, butter or olive oil, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 to 20 minutes until rice is fluffy.
07 - Carefully remove the foil and transfer cooked meat and vegetables to a large serving platter. Optionally place over a bed of rice and spoon pan juices on top before serving.
