Jordanian Zarb Braised Meats (Printable)

Slow-cooked Jordanian Zarb blends marinated lamb and seasonal vegetables with warming spices for tender bites.

# What You Need:

→ Meat

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

# Steps:

01 - Combine olive oil, ground cumin, coriander, cinnamon, smoked paprika, black pepper, salt, minced garlic, and lemon juice in a large bowl. Add the meat pieces and thoroughly massage the marinade into them. Cover and refrigerate for at least 1 hour, preferably overnight.
02 - Preheat the oven to 350°F (180°C) if not using an underground cooking pit.
03 - Place the marinated meat pieces on a wire rack or a large roasting tray.
04 - Toss all vegetables with a small amount of olive oil, salt, and pepper in a separate bowl. Arrange the vegetables around and beneath the meat on the roasting tray.
05 - Cover the tray tightly with aluminum foil or wrap in banana leaves followed by foil to trap steam and flavors. Bake in the preheated oven for 2.5 hours or until meat is tender and vegetables are cooked through. If using an underground oven, place the wrapped tray in the pit and cover with hot coals and sand.
06 - In a saucepan, combine rinsed rice, broth, butter or olive oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until rice is tender and fluffy.
07 - Carefully remove foil and transfer the meat and vegetables to a serving platter, optionally over a bed of rice. Spoon the cooking juices over the top before serving.

# Expert Advice:

01 -
  • The meat becomes so tender it falls apart with a fork, infused with layers of spice that taste both warm and mysterious.
  • Everything cooks together, so the vegetables absorb the meat's juices while steaming gently in their own steam-trapped cocoon.
  • You can prep it ahead, which means the hardest part is done before your guests arrive.
02 -
  • Don't skip the marinade time; the acid in the lemon and the salt in the spice paste are doing actual work, breaking down muscle fibers so the meat becomes impossibly tender.
  • Keep that foil tight during cooking, or your steam escapes and you end up with dry vegetables instead of that perfect tender consistency.
03 -
  • If your oven runs hot or cold, check the meat at the two-hour mark; every oven cooks differently, and you want tenderness, not dryness.
  • Make the marinade the night before and let it sit in the fridge; cold spices release their oils more fully, and your meat will taste like it's been seasoned for days.
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