History of Sajji - Baluchi dish

Sajji is a popular dish in Baluchistan province of Pakistan. It consists of whole lamb, in skewers (fat and meat intact), marinated only in salt, sometimes covered with green papaya paste, stuffed with rice, then roasted over coals. Sajji is considered done when it is at the 'rare' stage.

It is served with a special bread "Kaak", "roti" or "naan", which is baked in an oven, wrapped around a stone "tandoor". Sajji is favorite dish of Baloch people and is available in all regions of Pakistan. Regional varieties are found with subtle differences in flavoring notably in the urban centers of Karachi, Islamabad or Lahore, uses chicken instead of lamb, and is roasted until it is medium or well-done.

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.

The process of making Sajji is divided into three parts: marinating, preparation and cooking. In all, the preparation time is about 2 to 2 1/2 hours and the cooking method is generally roasting. The lamb (or chicken) leg is first marinated and then prepared for roasting. Once the meat is done, it is ready to be served. It is worth mentioning that the meat for the dish is considered done and ready for consumption when it is 'rare'.

 Sajji Roasted Leg Of Lamb
 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.