For making Sajji the meat is roasted to a delightful degree of tenderness and is not very spicy. It is a whole leg of lamb or whole chicken deliciously marinated in local herbs and salt, barbecued beside an open fire. It is very popular among the locals and is offered with great insistence to the guests. It is served with special bread “Kaak”, “roti” or “naan”, which is baked in an oven, wrapped around a stone.
Sajji is amongst the favorite delicacies of Baluchistan natives specially it is famous in Quetta. A spicier version is preferred in Karachi or Lahore, uses chicken instead of lamb. The chickens are on wooden rods and they are cooked slowly on the heat of smoldering fire. The urban people prefers to use Chat masala( spice) , lemon juice, Raito(yogurt) and salad with it. While originally it has been eaten with bread.
2.5 - 3 kg whole leg of lamb
4 tbs. lemon juice
1 tbsp. garlic paste
3 tsp. salt
2 tsp. black pepper
1 tbs. ground coriander
1/4 tsp. nutmeg
1 tbs. ground cumin
250 gm yogurt
1/2 cup cooking oil
1. 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.
2. 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.
3. Combine garlic paste, salt, black pepper, coriander, nutmeg, cumin and yogurt in a small bowl. mix well.
4. 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 over night.
5. 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.