Sajji is Peshawar special dish also eaten specially in Arab. It’s simple yet ambrosial dish. Bake on Eid-ul-Adha’s special feast and serve as main dish with mint, tamarind chutney and onion rings. You can make any rice dish with this to enjoy well. Check it out the Mutton Sajji recipe here!!
[one_third] Prep Time: 2 Hours + Overnight[/one_third] [one_third]Cook Time: 1 hour[/one_third] [one_third_last] Servings: 6 [/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 3 kg Whole leg of lamb
- 4 tbsp Lemon juice
- 1 tbsp Garlic paste
- 3 tsp Salt
- 2 tsp Black pepper
- 1 tbsp coriander powder
- 1/4 tsp Nutmeg
- 1 tbsp Ground cumin
- 250 gm Yogurt
- 1/2 cup Cooking oil
[/tab] [tab]Yield: 6 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
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.
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.
Combine garlic paste, salt, black pepper, coriander, nutmeg, cumin and yogurt in a small bowl. mix well.
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.
Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 20 minutes on each side. At the end of cooking time brush lamb with oil. Mutton Sajji is ready to serve.
- Serve it with Nan and Chutney.