# What You'll Need:
→ Meat
01 - 3.3 lbs bone-in lamb shoulder or 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
# How To Make It:
01 - In a large bowl, combine olive oil, cumin, coriander, cinnamon, smoked paprika, black pepper, salt, garlic, and lemon juice. Add the meat pieces and thoroughly coat with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
02 - Preheat the oven to 350°F (180°C) if not using an underground pit for cooking.
03 - Place the marinated meat pieces on a wire rack or a large roasting tray.
04 - In a separate bowl, toss all vegetables with a drizzle of olive oil, salt, and pepper. Arrange them evenly around and underneath the meat.
05 - Cover the roasting tray tightly with aluminum foil. For authenticity, you may wrap the tray in banana leaves before sealing with foil to trap steam and intensify flavors.
06 - Bake in the preheated oven for 2 hours and 30 minutes until the meat is tender and vegetables are cooked through. If using an underground oven, place the covered tray inside the pit, then cover with hot coals and sand.
07 - If serving with rice, combine rinsed rice, broth, butter or olive oil, and salt in a saucepan. Bring to boil, reduce heat to low, cover, and simmer for 15 to 20 minutes until rice is fluffy.
08 - Carefully remove the foil and transfer the meat and vegetables to a large serving platter. Optionally place over a bed of rice and spoon the cooking juices over the top.
