BALOCHISTAN'S FAMOUS FOOD TANDOORI MEAT

Ever tried Traditional lamb leg pieces prepared in a mud Tandoor? This blog is about how to make Balochi Tandoori meat. Before going to make Tandoori meat you must have brought a Tandoor. So the first this to do is to light up the fire in Tandoor and then put some wood pieces into it.

Take the lamb legs which are about 3.5 Kgs in weight. First, make slits in the meat so that we can marinate these and clean it up as required. Left some fat on the meat, now make slits on these, take two tablespoon salt, one tablespoon black pepper, one teaspoon white pepper, one teaspoon ginger powder, one teaspoon garlic powder so after, mix these finely and then mixed these and apply the paste on the legs after applying the spices leave it for marination for one hour. So keep ready your tandoor and put lamb legs in it now, so after marinating the leg meat insert this barbeque rod in it for hanging and safety purpose, now the leg meat is ready and put these in the tandoor and cover it well and put a cloth around it for preserving the heat also close the bottom whole of Tandoor. 

Give it 15-20 minutes and check it later after that when 20 minutes completed applying oil on the meat as well then put these leg meat back in tandoor. This time give it half an hour and wait for it after half an hour check it again, check if it needs more time after that give it another 10 to 15 minutes and open it after 10 to 15 minutes. So traditional leg meats are ready to serve. Serve it with tandoori Naan and with fine and spicy sauce (Locally called Chatni).