Jordanian Zarb Slow-Cooked (Printable)

Tender marinated meats and vegetables slow-cooked to smoky perfection with Middle Eastern spices.

# Ingredient List:

→ Meat

01 - 3.3 lbs lamb shoulder or bone-in chicken pieces, cut into large chunks
02 - 2 tablespoons olive oil
03 - 2 teaspoons ground cumin
04 - 2 teaspoons ground coriander
05 - 1 teaspoon ground cinnamon
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon ground black pepper
08 - 2 teaspoons 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 tablespoon butter or olive oil
21 - Salt, to taste

# Steps:

01 - In a large bowl, combine olive oil, ground cumin, coriander, cinnamon, smoked paprika, black pepper, salt, minced garlic, and lemon juice. Add the meat and thoroughly massage the marinade into the pieces. Cover and refrigerate for a minimum of one hour, ideally overnight.
02 - Preheat the oven to 350°F (180°C) unless utilizing an underground cooking pit.
03 - Place the marinated meat pieces on a wire rack or within a large roasting tray.
04 - Toss the potatoes, carrots, onions, zucchinis, bell peppers, and tomatoes with a splash of olive oil, salt, and pepper. Arrange the vegetables around and beneath the meat.
05 - Cover the roasting tray tightly with aluminum foil, or for authentic flavor, wrap in banana leaves first and then foil to trap steam and aromas.
06 - Bake for 2.5 hours until the meat is tender and the vegetables are fully cooked. If using an underground oven, place the wrapped tray within the pit, cover with hot coals and sand.
07 - Meanwhile, in a saucepan, combine rinsed rice, broth, butter or olive oil, and salt. Bring to a boil, reduce heat, cover, and simmer 15 to 20 minutes until rice is fluffy.
08 - Carefully remove the foil and transfer meat and vegetables to a large platter, optionally layered over the rice. Spoon collected juices over the top before serving.

# Expert Advice:

01 -
  • One tray means minimal cleanup and maximum flavor development as everything steams together in its own juices.
  • It's a showstopper that actually gets easier the more you make it, because the technique stays the same while the magic deepens.
  • The spice blend is warm and grounding without being aggressive, making it welcoming to most palates while still tasting genuinely special.
02 -
  • Don't skimp on the marinade time; even one hour helps, but eight to twelve hours transforms the meat from merely tender to genuinely luxurious.
  • The foil seal is everything; any gap and you lose steam, which means you lose the gentle braising environment that makes this dish sing instead of drying out.
  • Bone-in meat looks less appetizing raw but tastes incomparably richer; boneless cuts will work but feel like a missed opportunity.
03 -
  • Invest in quality aluminum foil or use parchment paper; cheap foil tears and defeats the whole purpose of the seal.
  • If you're doubling the recipe, increase cooking time by only 15 to 20 minutes, not the full additional 2.5 hours, because the covered environment maintains heat so efficiently.
  • Save every drop of those cooking juices; they're liquid gold poured over rice, bread, or even tomorrow's leftovers.
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