Jordanian Zarb Bedouin Dish

# What You Need:

→ Meat

01 - 3.3 lbs 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 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

# Directions:

01 - In a large bowl, combine olive oil, ground cumin, coriander, cinnamon, smoked paprika, black pepper, salt, minced garlic, and lemon juice. Add lamb or chicken pieces and massage marinade into meat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.

02 - Set oven to 350°F (180°C) if an underground pit is not available.

03 - Place marinated meat pieces onto a wire rack or large roasting tray.

04 - Toss potatoes, carrots, onions, zucchinis, red and green bell peppers, and tomatoes with olive oil, salt, and pepper. Distribute vegetables evenly around and beneath the meat.

05 - Seal the tray tightly with aluminum foil or, for authenticity, wrap first in banana leaves then foil to trap steam and flavors.

06 - Bake in preheated oven or place wrapped tray in an underground pit covered with hot coals and sand. Cook slowly for 2.5 hours or until meat is very tender and vegetables are cooked through.

07 - Simmer rinsed rice with broth, butter or olive oil, and salt in a saucepan. Bring to boil, reduce heat, cover and cook for 15–20 minutes until fluffy.

08 - Carefully remove foil, transfer meat and vegetables to a serving platter, optionally over rice. Spoon cooking juices on top before serving.

# Expert Advice:

01 -

One tray, one foil packet, and your entire meal cooks itself while you pour tea and talk with whoever's coming to dinner.
The spice blend is warm and layered without being hot, and the vegetables soak up all that savory, smoky flavor so you get tenderness in every bite.
It's the kind of dish that looks like you've spent all day cooking when really the hardest part was chopping.

02 -

Don't rush the marinade—at least an hour, but overnight is when the spices really sink into the meat and become part of it rather than sitting on top.
Keep that foil sealed tight during cooking; every time you peek, you're letting out steam and adding time to the process.
The vegetables should be cut large and in roughly the same size so they finish cooking at the same time as the meat.

03 -