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

Method

1. 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.
2. Rub the meat and vegetables with olive oil, cumin, coriander, allspice, salt, and pepper.
3. 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.
4. Layer the meat, then the vegetables and garlic, over the heat and seal tightly so no steam escapes.
5. Cook undisturbed for about 3 hours until the meat is falling apart and the vegetables are soft.
6. Open carefully, lift out the meat and vegetables, and serve immediately with the bread and pan juices.