# 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 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
# Preparation steps:
01 - In a large bowl, mix olive oil, cumin, coriander, cinnamon, smoked paprika, black pepper, salt, minced garlic, and lemon juice. Add the meat and massage the marinade into the pieces. Cover and refrigerate for at least 1 hour, preferably overnight.
02 - Preheat oven to 350°F if not using an underground pit.
03 - Place the 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 banana leaves wrapped in foil to trap steam and flavors.
06 - Bake for 2.5 hours until meat is tender and vegetables are fully cooked. For underground cooking, place the wrapped tray in the pit, cover 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 large platter, optionally over rice. Spoon pan juices over the top.
