Categories Lamb Mutton & Beef

Lamb Sajji Recipe

Try this Lamb Sajji recipe from a member of the Recipestable Community.

[one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 1 hour [/one_third] [one_third_last] Servings: 5[/one_third_last]


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  • 2.5 to 3 kg whole leg of lamb
  • 4 tbsp lemon juice
  • 1 tbsp garlic paste
  • 3 tsp salt
  • 2 tsp black pepper
  • 1 tbsp ground coriander
  • 1/4 tsp nutmeg
  • 1 tbsp ground cumin
  • 250 gm yogurt
  • 1/2 cup cooking oil

[/tab] [tab]Yield: 8 servings

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[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Clean all fat and silver skin from lamb.

Step 2

Prick lamb thoroughly with a sharp knife or large fork or cut small slits all over lamb with a sharp knife.

Step 3

Place the lamb in a deep baking dish, spread lemon juice all over lamb and rub it into the slits.

Step 4

Cover and marinate for an hour.

Step 5

In a small bowl, Combine the garlic paste, salt, black pepper, coriander, nutmeg, cumin and yogurt. Mix well.

Step 6

Pour the marinade over the lamb and coat well all over.

Step 7

Cover and place it back in the refrigerator for 6-8 hours or preferably over night.

Step 8

Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 20 minutes on each side.

Step 9

At the end of cooking time brush lamb with oil. Lamb Sajji is ready to serve.
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  • Serve hot with Naan and Chutney.

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