Balochi Lamb Sajji Recipe

Sajji, a dish that stands as a testament to the region’s delicious dishes. Imagine a grand spectacle—a whole Balochi Lamb Sajji Recipe meticulously marinated in a blend of 3 tablespoons of red chili powder, two tablespoons of salt, minced garlic, grated ginger, and a traditional spice blend of coriander, cumin, and paprika. 

This mixture of flavors transforms the lamb into a juicy masterpiece, a culinary ambassador of Balochi heritage that promises to transport your taste buds to the heart of a vibrant culture. So, let’s check out the recipe for Balochi Lamb Sajji. 

Ingredients for Making Balochi Lamb Sajji Recipe:

• 1 whole lamb (approximately 8-10 pounds)
• 3 tablespoons red chili powder
• 2 tablespoons salt
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons traditional spice blend (coriander, cumin, paprika)

Steps for Making Balochi Lamb Sajji:

Step 1:

Begin by massaging the robust mixture of red chili powder, salt, minced garlic, grated ginger, and the traditional spice blend onto the lamb. Ensure every nook and cranny is generously coated, then let the lamb marinate for at least 6 hours—ideally overnight in the refrigerator.

Step 2:

Prepare the cooking apparatus as the lamb absorbs the flavorful embrace of the spices. Whether you opt for the traditional tandoor or a preheated oven set to 325°F (163°C), the stage is set for the slow-cooking spectacle.

Step 3:

Place the marinated lamb in the tandoor or oven, allowing it to slow-cook for approximately 3 to 4 hours. The cooking time will vary based on the lamb’s size, so adjust accordingly. Turn the lamb occasionally to ensure an even infusion of flavors.

Step 4:

For an added layer of luxury, introduce ghee to the culinary performance. During the last hour of cooking, gently baste the lamb with this liquid gold, enhancing the richness and depth of its flavor profile.

Step 5:

Monitor the lamb as it slow-cooks, aiming for the elusive balance between tenderness and a slightly crispy exterior. Achieving this delicate balance is vital to presenting the ultimate Sajji experience.

Some Handful Tips:

• Feel free to adjust the quantity of spices based on personal preferences and the lamb’s size.
• Serve Balochi Lamb Sajji Recipe with traditional Balochi bread or rice to complete the authentic culinary experience.
• Utilize a meat thermometer to ensure the lamb reaches a safe internal temperature of at least 145°F (63°C) for consumption.

Now, all you have to do is to give your best to prepare this dish.