Bedouin Zarb

local_grocery_store Ingredients

• 2 pounds Lamb shoulder, cut into large chunks
• 1 pound Chicken thighs, bone-in, skin-on
• 4 Potatoes, peeled and cut into quarters
• 4 Carrots, peeled and cut into chunks
• 2 Onions, sliced
• 6 Garlic cloves, minced
• 1 Lemon, juiced
• 2 tablespoons Olive oil
• 1 tablespoon Ground cumin
• 1 tablespoon Ground coriander
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cinnamon
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, freshly ground
• 1/2 cup Water
• 1/4 cup Fresh parsley, chopped, for garnish

restaurant_menu Method

1. 1.Preheat your oven to 350°F (175°C).
2. 2.In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
3. 3.Add the lamb shoulder and chicken thighs to the pot and cook until browned on all sides.
4. 4.Remove the meat from the pot and set aside.
5. 5.Add the onions and garlic to the pot and cook until softened.
6. 6.Return the meat to the pot and add the potatoes, carrots, lemon juice, ground cumin, ground coriander, ground turmeric, ground cinnamon, salt, black pepper, and water.
7. 7.Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
8. 8.Cook for 3-4 hours, or until the meat is tender and the vegetables are cooked through.
9. 9.Remove the pot from the oven and let it rest for 10 minutes.
10. 10.Garnish with fresh parsley and serve hot.

lightbulb_outline Tips

• chevron_rightIf you don't have an oven-safe pot or Dutch oven, you can transfer the ingredients to a baking dish and cover it tightly with foil before baking.
• chevron_rightFeel free to add other vegetables of your choice, such as bell peppers or zucchini.
• chevron_rightServe the Bedouin Zarb with flatbread or rice for a complete meal.