# What You'll Need:
→ Meat
01 - 3.3 lb lamb shoulder or bone-in 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 chopped
16 - 1 green bell pepper, seeded and chopped
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
# Directions:
01 - In a large bowl, combine olive oil, cumin, coriander, cinnamon, paprika, black pepper, salt, minced garlic, and lemon juice. Add the meat and massage the marinade thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
02 - Preheat the oven to 350°F (180°C) if an underground pit is not utilized.
03 - Place the marinated meat pieces on a wire rack or large roasting tray.
04 - Toss all vegetables in a bowl 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 for authenticity, wrap with banana leaves before foil to retain steam and flavor.
06 - Bake in the oven for 2.5 hours until meat is tender and vegetables are cooked through. For underground preparation, place the wrapped tray in the pit covered with hot coals and sand.
07 - If serving with rice, combine rice, broth, butter or olive oil, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 to 20 minutes until fluffy.
08 - Carefully remove foil and transfer meat and vegetables onto a large platter, optionally over rice. Spoon the collected juices on top.
