AI-generated image
Khaddi kebab
کھڈی کباب (khaddi kebab): Baloch pit-roasted spiced lamb over rice, made as a slow home-oven roast
A khaddi, in Baloch country, is a pit dug in the ground and lined with hot stones; a whole goat or lamb, rubbed with salt and spices and stuffed with rice, is lowered in, covered with earth and left for hours, then dug out for weddings and tribal feasts. Few home cooks have a pit, so this version roasts a bone-in lamb shoulder low and slow under foil, then sets it on a tray of part-cooked rice so the rice drinks the dripping juices, the same marriage of meat and rice the pit gives. The meat should pull apart with a spoon and the rice taste deeply of lamb. Stuffing raw rice inside a big joint is where cooks go wrong at home: the centre stays underdone and is not safe, so cook the rice under the meat instead. Chef's tip: roast the lamb the day before, chill it in its juices and lift off the hard fat, then reheat with the rice; it carves more neatly too.
- Total time
- 300 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the lamb
- 4 ⅞ lb bone-in lamb shoulder
- 2 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp salt
- 2 tsp ground cumin
- 3 tbsp lemon juice
- 3 tbsp vegetable oil
- 1 ¼ cups hot water
For the rice
- 1 ⅛ lb basmati ricewashed and soaked 30 minutes
- 3 tbsp vegetable oil
- 2 onionsfinely sliced
- 1 set whole spices4 green cardamom, 6 cloves, 1 cinnamon stick, 1 tsp cumin seeds
- 1 ⅜ oz raisins (optional)
- 1 ½ tsp salt
- 10 ½ cups water, for boiling
To serve
- 1 plate sliced onion, tomato and green chilli (optional)
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/10 doneStep 1: Score 4 ⅞ lb bone-in lamb shoulder deeply all over. Mix 2 tbsp garlic paste, 1 tbsp ginger paste, 1 tbsp salt, 2 tsp coarsely ground black pepper, 2 tsp ground cumin, 1 tsp Kashmiri red chilli powder, 3 tbsp lemon juice and 3 tbsp vegetable oil and rub it into the cuts.
5 minStep 2: Cover and marinate in the fridge for at least 4 hours or overnight. Take it out 30 minutes before cooking.
5 minStep 3: Heat the oven to 325°F. Put the lamb in a deep roasting tin, pour 1 ¼ cups hot water around it and cover very tightly with two layers of foil.
2 minStep 4: Roast for 3 1/2 hours until the meat pulls easily from the bone. Pour off the juices into a jug and skim off most of the fat.
210 minStep 5: Meanwhile heat 3 tbsp vegetable oil in a pan over a medium heat, add 1 set whole spices and fry 2 onions for 8–10 minutes until golden.
10 minStep 6: Boil 1 ⅛ lb basmati rice in 10 ½ cups water, for boiling with 1 ½ tsp salt for 5–6 minutes until it is about two-thirds cooked, with a firm white core. Drain.
6 minStep 7: Mix the rice with the fried onions, whole spices and 1 ⅜ oz raisins and spread it in a clean roasting tin. Spoon over 250 ml of the skimmed lamb juices.
2 minStep 8: Turn the oven up to 400°F. Set the lamb on top of the rice, uncovered.
2 minStep 9: Roast for 20–25 minutes until the lamb is crusty and browned and the rice is tender, having soaked up the juices. Cover the rice edges with foil if they crisp too fast.
25 minStep 10: Pull the lamb into large pieces at the table and serve with the rice and 1 plate sliced onion, tomato and green chilli.
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 46 g
- Carbs
- 58 g
- Fat
- 40 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khaddi kebab take?
- About 300 minutes in total: 30 minutes to prepare and 270 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic paste?
- 1 crushed garlic clove per ½ tsp.
- What can I use instead of ginger paste?
- Grated fresh ginger, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Tteokgalbi
Tteokgalbi is rib meat chopped finely, pressed back into neat slabs and grilled, so it's soft enough to eat without struggling with a bone. Two places in South Jeolla claim it: Damyang, the bamboo county, where all-beef patties come with rice steamed in bamboo tubes, and Gwangju's Songjeong district, whose restaurant street near the railway station mixes beef with pork. This home version uses minced beef and pork, seasoned with soy, garlic and pear, then brushed with a soy and honey glaze as it cooks. Serve with rice, lettuce and a few banchan; leftovers are good cold in a lunchbox. Chef's tip: slap the mince against the bowl for a few minutes; it turns sticky and the patties hold together on the grill without any breadcrumbs.
Korean
Char siu
Hanging in long glossy strips in the windows of Guangzhou's siu mei shops, char siu is the roast pork Cantonese families pick up on the way home to put on rice, noodles or into steamed buns. The outside is lacquered, sweet and a little charred at the edges; the inside stays juicy, savoury and faintly scented with five-spice. Shoulder (pork butt) is the cut to use, because its marbling keeps the strips moist through a hot oven. Marinate it overnight in the fridge, roast it the next day and eat it warm with steamed rice and blanched greens, or cold in fried rice and noodle soups. Chef's tip: save the honey for the last ten minutes; brushed on at the start it burns black long before the pork is cooked.
Chinese