Experience the ultimate flavor journey with our Whole Lamb Khadda Kabab recipe, where we take you from the pit to the plate. This ancient cooking technique involves digging a pit, creating a plaster-like layer, and cooking the lamb over an open fire. Get ready to indulge in tender, smoky, and perfectly seasoned kababs that will leave your taste buds in awe. Follow our step-by-step guide and uncover the secrets of this exceptional culinary adventure.
Tips & Tricks:
Choose the right-sized pit: Ensure the dimensions of the pit can comfortably accommodate the whole lamb.
Create a plaster-like layer: Use a mixture of sand and water to line the pit's inner walls, enhancing heat distribution and adding flavor.
Allow sufficient drying time: Let the plaster-like layer dry naturally or use sunlight to prevent cracks and ensure a sturdy cooking surface.
Select quality ingredients: Use fresh, high-quality spices, herbs, and marinades to infuse the lamb with rich and aromatic flavors.
Monitor the cooking temperature: Adjust the fire intensity and position of the lamb to maintain a steady cooking temperature throughout the process.
Baste for succulence: Regularly baste the lamb with marinade or juices to keep it moist and flavorful.
Important Points:
The pit's dimensions should be adjusted based on the size of the animal and desired cooking needs.
The plaster-like layer on the pit walls serves as insulation and prevents direct contact between the food and soil.
Prioritize safety by selecting a suitable location away from flammable materials and complying with local regulations.
Steps in Digging a Pit (Recap):
Determine the pit dimensions based on the animal's size and cooking needs.
Dig a hole in the ground with a width of 3-4 feet and a length of 4-5 feet.
Create a plaster-like layer on the pit's inner walls using a mixture of sand and water.
Allow the plaster-like layer to dry naturally or utilize sunlight for optimal results.
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