Lamb/mutton sajji is a famous Pakistani slow-cooked lamb dish that is renowned in the state of Balochistan. Whole lamb is seasoned with salt, usually stuffed with rice, and then cooked in a tandoor or over coal. The meat is tender, with a crispy layer on the outside. I’m going to make this sajji in the oven, and to give it the traditional smoky taste, I’m going to use a coal. As the only spice for the traditional sajji is salt, it’s a great dish for meat lovers. I’m going to make a spice mix to go with it, as most of the modern places are serving, along with some melted butter.
What goes into the Balochi lamb sajji recipe?
Lamb
I used a lamb shoulder, which was around 5 lbs, but you can use a leg of lamb or any other larger portions of lamb. Wash the lamb with vinegar or lemon juice, then pat it dry with a paper towel before seasoning. For a well-done lamb that is falling off the bone, the internal temperature of the thickest part should be 200°F. For 5 lbs of meat, this will take anywhere from 4.5 hours to 5 hours.
Salt
Traditionally, lamb sajji is made with only one spice, which is salt. Rub the salt all over the lamb and bake until it’s tender. Sajji is a dish for meat lovers who don’t mind the gamey taste of lamb.
Ginger and garlic paste
I used homemade ginger and garlic paste. Try to use the fresh, homemade, or store-bought version from the desi store. Rub the paste all over the lamb along with the salt.
Spice mix for sajji
I like making the spice mix because I enjoy my lamb packed with spices, which not only reduces the gamey flavor but also enhances the overall experience, but it is optional. To make the spice mix, dry roast the whole black pepper, cumin, coriander seeds, cardamom, and carom seeds. Then make a fine powder, mix in ginger powder, and the spice mix is ready.
I also use this spice mix to make the sajji rice.
Butter
Melted butter enhances the whole experience of sajji. Melt the butter, and then pour it all over the cooked lamb; then broil it for 5 minutes for a beautiful color. I also like to serve some melted butter and spice mix on the side, so you can add more to your liking.
Lemon juice
Freshly squeezed lemon juice will help you cut the gaminess of lamb and also help tenderize it.
Sajji rice
For traditional lamb sajji, rice is stuffed into the whole lamb, then it’s cooked over a wooden fire. I made the simple tarka rice, then added in the sajji spice mix that I made earlier, and also added yellow food color for the presentation.
How to achieve the smoky taste of Balochi lamb sajji at home?
Lamb sajji cooks slowly in an open wood fire or tandoor for several hours, achieving tender meat without any water, and it develops a smoky aroma from the burning wood. As I made this at home, I burned coal over the fire, then placed the coal in a small container and drizzled a small amount of oil over it. I quickly covered the rice and lamb so the smoky flavor could seep into both rice and meat, achieving the traditional taste.
How to serve Lamb sajji
The dish is served with fragrant rice, often stuffed inside the lamb, creating a harmonious blend of textures and tastes. To serve the sajji, make tarka rice, spread it in a platter, place the cooked lamb over it, then serve it along with the green chutney, sajji spice mix, and melted butter on the side as well.
Storing leftover lamb sajji
Store anyleftover in an airtight container for up to five days in a refrigerator. You can also freeze the rice and lamb; make sure to divide into serving portions for easy heating and storing.
More Recipes
- Balochi chicken sajji with rice
- Tandoori lamb chops
- Mutton Korma
- Easy homemade butter chicken
- Instant Pot pulao
Balochi Lamb Sajji
Equipment
Ingredients
- 5 lbs lamb shoulder or leg piece
- 4 tsp kosher salt use 3 tsp if using regular salt
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- 1/2 cup butter melted
- 1 lemon or lime
Ingredients for spice mix
- 1.5 tbsp coriander seeds
- 1.5 tbsp cumin seeds
- 1 tsp black pepper
- 1 tsp carom seeds ajwain
- 5 green cardamom
- 1 tsp ginger powder optional
Ingredients for sajji rice
- 1 medium onion peeled and thinly sliced
- 3 cups rice extra long grain basmati
- 6 cups water
- 3 tsp salt
- 2 tsp sajji masala made in the step one
- 1/2 cup oil
- 1 tbsp cumin seeds
- 3 green chilies
Instructions
- Preheat oven to 375°F.
- Wash and pat dry the lamb, then apply ginger, garlic, and salt all over the lamb and massage it well.
- Wrap the lamb in the parchment and foil paper and bake for 3.5 hours.
Make sajji masala
- In a pan, add all of the spices mentioned for sajji masala except for ginger powder. Now roast these spices over medium heat until it changes color (3-4 minutes) and then let them cool down.
- Now grind the spices and mix the ginger powder.
- After 3.5 hours of cooking the lamb, remove it from the foil paper and sprinkle half of the sajji masala, lemon juice, and add some melted butter, and keep cooking for another 30 minutes to 1.5 hours. Cooking time depends on how you like your lamb.
- Use a thermometer to check the internal temperature. For well-done meat, the internal temperature will be 165°F. For the fall of the bone, the internal temperature will be 200°F.
- You can also broil the lamb for the last 5 minutes for a beautiful color.
Make Sajji rice
- Wash and soak 3 cups of rice.
- Caramelize the thinly sliced onion in a pan, and add cumin seeds.
- Now add salt, 2 tsp of sajji masala that you have made, then mix it around and add water.
- When water comes to a boil, add washed and soaked rice. Cook on high heat until most of the water is dry. Add green chilies.
- Now lower the heat, add any food coloring if you want, and then cover with the lid and foil paper. Steam the rice for 10-15 minutes.
Smoking the sajji (optional)
- Transfer the cooked lamb carefully over the rice, either in the pot or on a serving tray.
- Heat up a coal over the gas stove or grill until it is red hot, then carefully transfer the coal to a small steel bowl or onto a piece of foil paper. Place it in the pot with the rice and lamb. Drizzle a little bit of oil over the coal so it can release the smoky aroma. quickly cover the pot, and leave it covered for 5 minutes. Discard the coal under the water, and the sajji is ready to serve.