Paksatni Balochi Sajji special dinner

Paksatni Balochi Sajji special dinner 

 Balochi Sajji is a traditional Pakistani dish originating from the Balochistan region. It's known for its simplicity yet rich flavor, primarily focusing on tender, marinated meat cooked over an open flame. Here's a detailed overview Balochi Sajji typically consists of whole lamb or chicken, marinated with simple yet flavorful ingredients, and slow-cooked on a skewer or spit. It's a popular dish during festivals, weddings, and special occasions in Balochi culture. 

Preparation Time:

• Preparation: 20 minutes
• Marination: 4-6 hours (or overnight)
• Cooking: 3-4 hours (depending on the size of the meat and method of cooking) 

• Nutrition Facts:

  • Calories: Varies based on meat type and serving size
  • Protein: High, due to meat content
  • Fat: Moderate to high, depending on cuts used
  • Carbohydrates: Negligible (if any, from marinades) 

  • Ingredients:

    • 1 whole lamb or chicken
    • 2 cups plain yogurt
    • 1/2 cup lemon juice
    • 1/4 cup vegetable oil
    • 4 cloves garlic, minced
    • 2 tablespoons ginger paste
    • 2 tablespoons ground cumin
    • 2 tablespoons ground coriander
    • 1 tablespoon paprika
    • Salt and pepper to taste
      

    Diraction;

    1. Prepare the Meat:

       • Clean and pat dry the whole lamb or chicken.
       • Make deep cuts into the meat to allow the marinade to penetrate.

    2. Marinate:

       • In a bowl, mix yogurt, lemon juice, vegetable oil, minced garlic, ginger paste, cumin, coriander, paprika, salt, and pepper.
       • Rub the marinade all over the meat, including inside the cuts. Cover and refrigerate for at least 4-6 hours, preferably overnight.

    3. Cooking:

       • Traditionally, Balochi Sajji is cooked over an open flame. Skewer the marinated meat and slowly roast it, turning occasionally, until the meat is tender and cooked through. This process can take 3-4 hours depending on the size of the meat and the intensity of the flame.

    4. Serving:

       • Once cooked, serve the Balochi Sajji hot with naan bread, rice, and a side of yogurt sauce or chutney.