Pakistan – Balochi Namkeen Roast
by Dahiza Umar
INTRODUCTION TO THE DISH
This dish is famous through out Pakistan and even outside the country by known flavors and authentic original taste come out with the amazing juiciness and tenderness of the meat. This is popular and originated from the region of Pakistan, Baluchistan, Province of Pakistan is mostly influenced with Afghanistan because of some extent they share the borders and cultures related to evolutionary taste and flavor of the dishes.
This dish is made by any meat portion of the lamb is taken out either leg or ribs or of your choice and the method of cooking is different from the usual one like other roasting techniques. In this dish meat is marinated with all the spices than buried inside the dessert oven hand made by people of the Baluchistan and buried the marinated meat into that oven and after the several hours make it served with the original flavors and amazing presentations.
Baluchistan is a province of Pakistan, where many unique dishes are made according the original authentic traditional flavors of Baloch Royals and their heritage. Their food usually made is very simple and of minimal ingredients and with very low or authentic spices But they have this traditional cooking method. Baluchistan is actually a Pakistani province of Deserts so they usually made their food in desert oven made usually for traditional food on special occassions not for usual cooking because it is so time taking.
Authentic baluchi cuisine is influenced from the cuisine of Afghanistan because they the area is Pakistan which shared the border with Afghanistan is Baluchistan so they have impact of Afghani cuisine of our balochi food and when it comes to the origin of the dish not this specifically but the roasting technique is introduced by the foreigner at the time of Indian subcontinent because the Royals of that time like Mughals used to cook their food by roasting technique like the oven made from clay or mud and after that it influenced by the technique and that dish is evolved as salted roast.
ORIGIN OF THE DISH
Province of Pakistan, Baluchistan
- Preparation time : 30 minutes
- Cooking time : 2 hours
- Total time : 2 hours and 30 minutes
- Calories : 230
- Fat : 11 grams
- Carbohydrates : 1 gram
- Protein : 33 grams
This type of namkeen roast is usually of dry meat with some thick consistency of gravy that is usually eaten as it is but it is served with a kind of bread like :
- Khameeri roti
- Tandoori roti
- Paratha etc
- Lamb leg / ribs : 2 pieces
- Salt : 3 tbsp
- Black pepper : 3 tbsp
- Garlic paste : 8 tbsp
- Ginger paste : 8 tbsp
- Green chilies paste : 4 tbsp
- Yogurt : 1 kilograms
- Oil : 1 cup
- Take meat piece and marinated it with all the ingredients and let it set for 6 hours for ingredients to marinated deep into the meat and tender the meat.
- Now pre-heat the oven or if follow the traditional method of cooking this roast heat up the oven made up of clay or inside the desert.
- Now roast this meat under the oven for 2 hours on very low heat because the meat have to tender full from the upper layer for crispiness and inside juicy
- Now after complete cooking served it with garnishing
CUISINE : ASIAN, PAKISTANI, BALUCHISTAN
COURSE : MAIN COURSE
SERVINGS : 6 TO 8 PERSONS
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