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Name: Zarb
Total time: 3 h 30 min
Yield: Serves 6
Cuisine: Jordan
Ingredients: 1.2 kg bone-in lamb shoulder; 600 g chicken thighs; 500 g potatoes; 300 g carrots; 3 onions; 400 g tomatoes; 1 head garlic; 4 tbsp olive oil; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground allspice; 2 tsp salt; 1 tsp black pepper; 4 flatbread

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Jordan3 h 30 minServes 6cooked before

Zarb

زرب · Zarb

Ingredients14

bone-in lamb shoulder1.2 kg
chicken thighs600 g
potatoes500 g
carrots300 g
onions3
tomatoes400 g
garlic1 head
olive oil4 tbsp
ground cumin2 tsp
ground coriander1 tsp
ground allspice1 tsp
salt2 tsp
black pepper1 tsp
flatbread4

meatvegetableotherspice & saucegrain

Method

Cut the lamb and chicken into large pieces. Peel and quarter the potatoes, carrots, and onions; halve the tomatoes and leave the garlic head whole.
Rub the meat and vegetables with olive oil, cumin, coriander, allspice, salt, and pepper.
Heat a bed of coals in a deep pit or heavy lidded pot until very hot, then line it with flatbread or foil if using a pot.
Layer the meat, then the vegetables and garlic, over the heat and seal tightly so no steam escapes.
Cook undisturbed for about 3 hours until the meat is falling apart and the vegetables are soft.
Open carefully, lift out the meat and vegetables, and serve immediately with the bread and pan juices.