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Recipes >> Lamb Recipes > Mutton Sajji by Chef Tahir Chaudhry

Mutton Sajji

Mutton Sajji
Prep Time
2 Hours + Overnight
Cook Time

40 Mins

4 - 6
Sajji is peshawar's special dish also eaten specialy in Arab. It's simple yet ambrosial dish. Bake on Eid-ul-Adha's special feast and serve as main dish with mint, tamarind chuttni and onion rings. You can make any rice dish with this to enjoy well.
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  • Whole leg 1 (2 to 2 2 1/2 kg)
  • Salt 6 tsp
  • Garlic paste 3 tsp
  • Sajji Masala:
  • Anardana 2 tbsp
  • Dry coriander 2 tbsp
  • Cumin 2 tsp
  • Black pepper 2 tsp
  • Cardamom seeds ½ tsp
  • Black salt ½ tsp
  • Salt ½ tsp

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Cooking Directions

  1. First of all wash the whole leg and apply salt on it very well in all directions then refrigerate it over night.

  2. Then next day dip the leg in water to rinse of the salt very well then marinate it with garlic and salt for 1 to 2 hours.

  3. Pre-heat the oven and bake it at 180 to 250 C until both sides are brown and tenderize well.

  4. For sajji masala grind all spices together.

  5. Sprinkle masala on raan and serve with naan.

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