• 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.