Balochi Khaddi Kabab — کھڈی کباب
A grand Baloch tribal dish: a whole lamb belly stuffed with spiced rice and slow-cooked in a pit or on low coals until the meat is meltingly soft and the rice has soaked up all the juices.
Ingredients
- 1 whole lamb belly or large mutton pieces (about 2 kg)
- 4 cups rice, soaked
- 3 onions, sliced
- 1 cup oil or ghee
- 2 tbsp ginger-garlic paste
- Whole spices (cardamom, cinnamon, cloves, black pepper)
- Salt to taste
Method
- Rub the meat with salt and ginger-garlic paste and rest for an hour.
- Cook the soaked rice until half done with whole spices, then drain.
- Loosely stuff the meat with the par-cooked rice and secure it.
- Cook very slowly over low coals (or in a covered pot on the lowest heat) for about two hours until tender.
- Rest, open carefully and serve the meat with the fragrant rice.