Introduction:
Dera Gaji Khan, located in the province of Punjab, Pakistan, is renowned for its delectable non-vegetarian dishes. Among the most famous and unique dishes is Spicy Mutton Sajji, a traditional speciality that is guaranteed to tantalize your taste buds. This dish is a culinary masterpiece, combining succulent marinated mutton with a perfect blend of spices, resulting in a flavorsome and aromatic delight.
Recipe for Spicy Mutton Sajji
Ingredients:
- 1 whole lamb (approximately 3-4 kilograms)
- 2 cups plain yoghurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tablespoons red chilli powder
- 1 tablespoon turmeric powder
- 2 tablespoons coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon garam masala
- Juice of 2 lemons
- Salt to taste
- Cooking oil for basting
Instructions:
Clean and prepare
the lamb:
Thoroughly clean
the whole lamb, ensuring all internal organs are removed.
Make deep incisions
on the lamb's surface to allow the marinade to penetrate.
Rinse the lamb well
and pat it dry using a clean cloth.
Prepare the marinade:
In a large mixing
bowl, combine the yoghurt, ginger paste, garlic paste, red chilli powder,
turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, and
salt.
Mix all the
ingredients well to form a smooth and thick marinade paste.
Marinate the lamb:
Generously coat the
entire lamb with the marinade, making sure to rub it into the incisions for
maximum flavour.
Cover the lamb with
plastic wrap or place it in a large marinating container.
Allow the lamb to
marinate in the refrigerator for at least 6-8 hours, preferably overnight, to
ensure the flavours infuse into the meat.
Preheat the grill
or oven:
If using a grill,
preheat it to medium-high heat.
If using an oven,
preheat it to 180°C (350°F).
Grill or roast the
lamb:
Carefully place the
marinated lamb on the grill rack or in a roasting pan.
Cook the lamb for
approximately 2-3 hours, turning it occasionally to ensure even cooking.
Baste the lamb with
cooking oil every 15-20 minutes to keep it moist and prevent it from drying
out.
Check Mutton:
To ensure the lamb
is cooked to perfection, insert a skewer or knife into the thickest part of the
meat.
If the juices run
clear and the meat is tender, the lamb is cooked and ready to be served.
Serve and enjoy:
Transfer the Spicy
Mutton Sajji to a large serving platter.
Garnish with fresh
coriander leaves, lemon wedges, and sliced onions.
Serve the dish hot,
accompanied by naan bread, raita (yoghurt dip), and your favourite chutney.
Conclusion:
Dera Gazi Khan's Spicy Mutton Sajji is an iconic non-vegetarian dish that showcases the rich culinary heritage of the region. By following this unique and authentic recipe, you can recreate the flavours of Dera Gaji Khan in the comfort of your own kitchen. The combination of tender marinated mutton, aromatic spices, and the slow cooking process results in a truly unforgettable dish. So, gather your ingredients and indulge in the flavours of this beloved Dera Gaji Khan delicacy.
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