History of Khaddi Kebab

 

Khaddi Kebab is a traditional Balochi food in which full lamb is barbecued in an underground space and put fire on the peak of the iron sheet wrapping the trenched space. Rice is also cooked inside the full lamb by well-trained professionals who know the art of cooking this delicious food. It normally weights around 10-12 kg that can be eaten by too many people at a time. The combination of rice and meat makes this dish too much delicious so that it is very hard to resist it.

Authentic baluchi cuisine is influenced from the cuisine of Afghanistan because they the area is Pakistan which shared the border with Afghanistan is Baluchistan so they have impact of Afghani cuisine of our balochi food and when it comes to the origin of the dish not this specifically but the roasting technique is introduced by the foreigner at the time of Indian subcontinent because the Royals of that time like Mughals used to cook their food by roasting technique like the oven made from clay or mud and after that it influenced by the technique and that dish is evolved as salted roast.
The culture of Baluchistan is not just a set of customs and traditions; it is a way of life that reflects values, hospitality, unity, beliefs, and aspirations. The Baloch Culture Day is celebrated every year in the first week of March to commemorate the unique and vibrant cultural heritage. The Baloch people are an ethnic group that primarily resides in the southwestern parts of Pakistan, as well as in Iran, Afghanistan, and parts of the Arabian Peninsula.
The aroma of the mouth-watering dishes will leave you craving for more. The Balochi cuisine is not just a meal, it’s an experience that will immerse you in their beautiful culture. This Baloch culture is rich in its traditions, customs, and values. It is a culture of hospitality, bravery, and respect for elders. Similarly, other essential aspect of this culture is regional music and dance. In music, people can feel heartbeat of Baloch culture, the rhythm of history, and the melody of people’s dreams.
Around three decades ago, Khadi Kabab started in the Malang Bagh area, located on the Western outskirt of Quetta. People used to go for picnics to enjoy this special dish at an orchard with flowing water. Qadir also belongs to Malang’s family that introduced this dish in Quetta.
With the growing population and demise of Malang, his siblings shifted to various commercial areas of the city and continued this family business. Organic goat and lamb born in various parts of Southern Afghanistan in mountains are preferably brought here. They are famous for their natural taste.
Locals like Dunba (lamb) and people from the rest of the country like goat 
“Locals like dunba, whereas, people from Karachi, Lahore, and Islamabad prefer goat”, he said. The goat is slaughtered and then technically divided into large pieces. Then special spices are used on the kabab to develop its taste. “Then the goat or lamb is kept for 2 to 3 hours so that the mutton could absorb spices”, he added.
Ginger, garlic, red pepper kept in a bucket
Ginger, garlic, and red pepper are kept in the bucket. It is then mixed with water and applied to the meat. “Then we put rice in the stomach of the goat and cashew nuts in the rice and if someone orders biryani spices we also arrange that”, he said.
First, they put wood in Tandoor (mud-oven) and burn it for one and one and half hours and wood becomes coal. Then smoke disappears and then we put meat inside the Tandoor. So that the flesh does not spoil.
The pit is filled with wood which is allowed to burn for a couple of hours. The ambers are then taken out with a shovel and a marinated full lamb, fixed on a huge skewer rod, is lowered in the hot pit.
The pit is then covered with an iron sheet, allowing only a hole for air, it is sealed with mud. The ambers are then spread over the iron sheet.
The lamb cooks on slow, flameless heat inside the pit. The taste of khaddi, or pit, kebab is very different from any other barbeque, a cook explained.
 
Recipe
1 whole lamb, cleaned and deboned (except for the legs)
2 cups yogurt
1 cup ghee
2 tbs garlic paste
2 tbs ginger paste
2 tbs red chili powder
2 tbs coriander powder
1 tbs cumin powder
1 tbs garam masala powder
Salt to taste
2 cups finely chopped onions
1 cup chopped fresh coriander
1 cup chopped fresh mint
1 cup chopped green chilies
1 cup chopped almonds
1 cup chopped cashews
1 cup raisins
1 cup dried apricots
1 cup cooked basmati rice
Directions
In a mixing bowl, combine the yogurt, ghee, garlic paste, ginger paste, red chilli powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well to form a marinade.
Rub the marinade all over the lamb, including the cavity.
In a separate bowl, mix together the onions, fresh coriander, fresh mint, green chilies, almonds, cashews, raisins, dried apricots, and cooked basmati rice.
Stuff the lamb cavity with the mixture, packing it in tightly.
Sew the cavity shut with kitchen twine.
Wrap the lamb tightly in several layers of aluminum foil.
Heat a large pot over medium-high heat and add the wrapped lamb.
Cover the pot with a tight-fitting lid and cook on low heat for about 6-8 hours or until the lamb is fully cooked and tender.
Carefully remove the foil from the lamb and place it on a grill or charcoal fire.
Brush the lamb with ghee and cook on each side for about 10-15 minutes, or until it is well browned and crispy.
Remove from the grill and let it rest for about 10-15 minutes before carving and serving.
Serving
This type of namkeen roast is usually of dry meat with some thick consistency of gravy that is usually eaten as it is but it is served with a kind of bread like :
Khameeri roti
Tandoori roti
Naan
Paratha etc