Sajji is a popular dish emanating from the Balochistan province of Pakistan. Sajji is often made with Chicken, Mutton and Lamb.
Sajji is often served with Naan or Basmati rice cooked with the meat/chicken. The meat is marinated with a mixture of spices and rubbed with vinegar.
We emulate the same dish in our Artisan Tandoor Hunter. The rice is cooked at the bottom of our 3 tiered rack and Lamb on the top and mid tier. Juices of the Lamb flow beneath into the rice, immensely flavouring the rice.
- Lamb shoulder/leg (can also use Chicken or Mutton)
- 1/2 cup vinegar
- Olive oil
- 2 1/2 Cup Basmati Rice
- 1 whole lemon
- Red Chilli Powder
- Black pepper
- Garlic powder
- Coriander powder
- Ginger powder
- Cumin powder
- Whole skinned Almonds
- Add the Red Chilli Powder, Paprika, Black pepper, Garlic powder, Turmeric, Coriander powder, Ginger powder, Cumin powder and salt to a mixing bowl.
- Mix the added ingredients well.
- Add the juice of 1 whole lemon to the mixing bowl.
- Add 3 tbsp of Olive oil to the mixing bowl.
- Add 1/2 cup of Vinegar to the mixing bowl.
- Mix all the ingredients thoroughly.
- Scorch the Lamb with diagonal lines.
- Coat the Lamb thoroughly with the marinade in the mixing bowl.
- Leave the Lamb to marinade overnight in the fridge.
- Place Basmati rice in a pot and soak for 20 minutes.
- Fry Almonds and Sultanas in a frying pan.
- Drain Basmati rice of water and add the fried Almonds and Sultanas.
- Add to the pot with rice: Turmeric, Salt, Olive oil and water.
- Place the bowl with rice on the bottom tier of the tiered rack included with the Artisan Tandoor oven.
- Place the meat on the top two tiers of the tiered rack.
- Cook rice for 20 minutes and remove, continue cooking meat for 4hrs in total. Place the rice back on the bottom tiered for the last 10-20 minutes of cooking time.
- The Tandoori Sajji is now ready to serve.