Quetta Sajji

Ingredients

• •Whole lamb
• •Salt
• •Green papaya paste
• •Rice
• •Charcoal
• •Black pepper

Steps

1. 1Begin with a whole young lamb or a whole chicken, cleaned thoroughly and left largely unspiced in the traditional Balochi style.
2. 2Rub the meat lightly with salt and, if desired, a little green papaya paste to help tenderize it, but avoid the heavy spicing typical of other regional kebabs.
3. 3Skewer the whole animal onto a long iron rod, positioning it so the meat is evenly balanced and will cook uniformly.
4. 4Plant the skewer upright at an angle around a large open charcoal fire, positioning it far enough from the flames that the meat roasts slowly rather than chars.
5. 5Turn and reposition the skewer periodically over several hours, allowing the smoke and radiant heat to render the fat and cook the meat through to a tender, smoky finish.
6. 6Baste occasionally with the rendered juices that collect at the base to keep the exterior from drying out.
7. 7Once fully roasted, the sajji is pulled from the skewer and carved into large pieces at the table.
8. 8It is traditionally served over a bed of Balochi sajji rice, cooked with the same rendered juices, and eaten with flatbread and a simple salad.