Jordanian Zarb

Ingredients

• 1kg lamb shoulder, cut into large pieces
• 4 chicken thighs
• 2 tbsp baharat spice blend
• 1 tbsp salt
• 3 tbsp vegetable oil
• 2 cups basmati rice, rinsed
• 3 cups water or stock
• 2 onions, quartered
• 3 carrots, cut into chunks
• 4 potatoes, halved
• 2 tomatoes, quartered

Before you cook

• Rub the lamb and chicken pieces all over with the baharat, salt, and 2 tablespoons of the oil.
• Cover the meat and let it marinate in the refrigerator for at least 2 hours.
• Rinse the rice under cold water until the water runs clear.

Steps

1. Preheat the oven to 325°F (165°C).
2. Heat the remaining oil in the bottom of a large, heavy roasting pan over medium heat.
3. Spread the rinsed rice in an even layer over the bottom of the pan.
4. Pour the water or stock over the rice.
5. Scatter the onions, carrots, potatoes, and tomatoes over the rice.
6. Set a wire rack inside the pan above the vegetables, or balance the meat directly on top of the vegetables.
7. Arrange the marinated lamb and chicken pieces on the rack.
8. Cover the pan tightly with a double layer of foil, then its lid.
9. Place the covered pan in the oven.
10. Roast for 3 hours without lifting the lid, so the steam from the rice cooks the meat above it.
11. Carefully remove the pan from the oven and lift off the lid and foil.
12. Transfer the meat to a platter.
13. Fluff the rice and vegetables below with a fork.
14. Serve the meat over the rice and vegetables while everything is hot.