Ingredients with Measurements:
- 1 whole lamb, cleaned and dressed
- 2 cups of yogurt
- 1 cup of lemon juice
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 tablespoon of cumin powder
- 1 tablespoon of coriander powder
- 1 tablespoon of red chili powder
- 1 tablespoon of turmeric powder
- 1 tablespoon of ginger paste
- 1 tablespoon of garlic paste
- 1 cup of vegetable oil
Special equipment needed:
- Large skewers
- Charcoal grill
Step-by-step instructions:
1. In a large bowl, mix together the yogurt, lemon juice, salt, black pepper, cumin powder, coriander powder, red chili powder, turmeric powder, ginger paste, garlic paste, and vegetable oil to make the marinade.
2. Rub the marinade all over the lamb, making sure to get it into all the crevices.
3. Cover the lamb with plastic wrap and let it marinate in the refrigerator for at least 4 hours, or overnight.
4. Preheat the charcoal grill to medium-high heat.
5. Thread the lamb onto the skewers, making sure to secure it tightly.
6. Place the skewers on the grill and cook for 2-3 hours, turning occasionally, until the lamb is cooked through and the skin is crispy.
7. Remove the skewers from the grill and let the lamb rest for 10-15 minutes before carving.
Time:
Preparation time: 30 minutes
Marinating time: 4 hours or overnight
Cooking time: 2-3 hours
Temperature:
Medium-high heat for the grill
Serving size:
Serves 6-8 people
Nutritional information:
Calories per serving: 800
Fat: 60g
Protein: 60g
Carbohydrates: 5g
Fiber: 1g
Sugar: 3g
Substitutions for ingredients:
- Lamb can be substituted with chicken or beef.
- Vegetable oil can be substituted with ghee or butter.
Variations:
- Add chopped onions and tomatoes to the marinade for added flavor.
- Use different spices to create a unique flavor profile.
Tips and tricks:
- Make sure to secure the lamb tightly on the skewers to prevent it from falling off.
- Baste the lamb with the marinade while cooking to keep it moist and flavorful.
- Let the lamb rest before carving to allow the juices to redistribute.
Storage instructions:
Store any leftover lamb in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lamb in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the lamb on a large platter with fresh herbs and lemon wedges.
Garnishes:
Garnish with chopped cilantro and mint.
Pairings:
Serve with naan bread and raita.
Suggested side dishes:
- Basmati rice
- Grilled vegetables
- Salad
Troubleshooting advice:
- If the lamb is cooking too quickly, move it to a cooler part of the grill.
- If the skin is not crispy enough, increase the heat and cook for a few more minutes.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Use a meat thermometer to check the temperature.
Food history:
Balochi Sajji is a traditional dish from the Balochistan region of Pakistan. It is typically made with a whole lamb that is marinated in a spicy yogurt mixture and cooked over a charcoal grill.
Flavor profiles:
Balochi Sajji has a spicy and tangy flavor with a crispy skin and tender meat.
Serving suggestions:
Serve Balochi Sajji as a main course for a special occasion or celebration.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Pakistani