Sajji is native Balochi dish of Pakistan. It belongs to desert areas of the country but it’s popularity has ensured its availability in almost every city of the country.
Ingredients:
- Whole leg of lamb - 2.5-3 kg - Lemon juice - 4tbs - Garlic paste - 1tbsp - Salt - 3tsp - Black pepper - 2 tsp - Ground coriander - 1tbs - Ground cumin - 1tbs - Yogurt - 250gm - Latif Cooking oil - 1/2 cup Method:
- Trim all fat and silver skin from lamb. - Prick lamb thoroughly with a sharp knife or large fork or cut small slits all over lamb with a sharp knife. - Place the lamb in a deep baking dish, spread lemon juice all over lamb and rub it into the slits. - Cover and marinate for an hour. - Combine garlic paste, salt, black pepper, coriander, cumin and yogurt in a small bowl. Mix well. - Pour the marinade over the lamb and coat well all over. - Cover and place it back in the refrigerator for 6-8 hours or preferably overnight. - Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 10-15 minutes on each side. - At the end of cooking time, brush lamb with oil. - Serve it with Nan and Chutney.
- Whole leg of lamb - 2.5-3 kg - Lemon juice - 4tbs - Garlic paste - 1tbsp - Salt - 3tsp - Black pepper - 2 tsp - Ground coriander - 1tbs - Ground cumin - 1tbs - Yogurt - 250gm - Latif Cooking oil - 1/2 cup Method:
- Trim all fat and silver skin from lamb. - Prick lamb thoroughly with a sharp knife or large fork or cut small slits all over lamb with a sharp knife. - Place the lamb in a deep baking dish, spread lemon juice all over lamb and rub it into the slits. - Cover and marinate for an hour. - Combine garlic paste, salt, black pepper, coriander, cumin and yogurt in a small bowl. Mix well. - Pour the marinade over the lamb and coat well all over. - Cover and place it back in the refrigerator for 6-8 hours or preferably overnight. - Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 10-15 minutes on each side. - At the end of cooking time, brush lamb with oil. - Serve it with Nan and Chutney.
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