Sajji

Name: Sajji
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 1.5 kg whole lamb or chicken; 2 tbsp sajji masala; 1 tbsp salt; 2 tbsp oil; 1 lemon; 1 tsp crushed black pepper

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Sajji hails from Balochistan, where it is traditionally prepared with whole lamb or chicken, seasoned with a blend of spices called sajji masala. This dish is often enjoyed during festive occasions and gatherings, reflecting the region's rich culinary traditions. In this home adaptation, the focus remains on simplicity, allowing the meat to shine through the hand-measured salt and generous use of fat.

The taste of Sajji is a harmonious blend of savory and aromatic notes, with the meat infused with the warmth of black pepper and a hint of citrus from fresh lemon. The skin should be crisp, while the inside remains tender and juicy, offering a satisfying contrast in textures. It's a dish meant for communal enjoyment, inviting everyone to savor its robust flavors.

Ingredients

1.5 kgwhole lamb or chicken
2 tbspsajji masala
1 tbspsalt
2 tbspoil
1lemon
1 tspcrushed black pepper

Method

Begin by preparing the whole lamb or chicken, ensuring it is clean and dry. Rub the entire surface with 1 tbsp of salt, making sure to get into all the crevices. This step is crucial as it helps in tenderizing the meat and allows the flavors to penetrate deeply.
In a small bowl, mix 2 tbsp of sajji masala with 1 tsp of crushed black pepper. Generously coat the meat with this spice mixture, pressing it into the skin and flesh. This will create a flavorful crust as it cooks.
Squeeze the juice of 1 lemon over the seasoned meat, ensuring even coverage. The acidity of the lemon juice will balance the spices and enhance the overall flavor of the dish.
Heat 2 tbsp of oil in a large, heavy-bottomed pan over medium-high heat. Once the oil is shimmering, carefully place the meat into the pan. Brown the meat on all sides until it develops a deep, golden-brown color. This step locks in the juices and adds a rich flavor to the sajji.
If using a grill, preheat it to medium heat. Transfer the browned meat to the grill, or if continuing in the pan, reduce the heat to low. Cover the grill or pan and cook the meat slowly, turning occasionally. The meat is done when it is tender and the juices run clear when pierced with a skewer.
Once cooked, taste a small piece of the meat to check for seasoning. Adjust with additional salt if necessary, keeping in mind that sajji is traditionally salty. Serve the sajji hot, accompanied by rice, bread, or a fresh salad, inviting everyone to share in this communal meal.