# 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 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
# How-To Steps:
01 - Combine olive oil, cumin, coriander, cinnamon, smoked paprika, black pepper, salt, minced garlic, and lemon juice in a large bowl. Add meat and massage 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 pit.
03 - Place marinated meat pieces on a wire rack or large roasting tray.
04 - Toss all vegetables 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 followed by foil to trap steam and flavors.
06 - Bake covered for 2.5 hours until meat is tender and vegetables are cooked through. If using underground oven, place wrapped tray in pit covered with hot coals and sand.
07 - Combine rice, broth, butter or olive oil, and salt in a saucepan. Bring to boil, 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, optionally over cooked rice. Spoon cooking juices on top before serving.
