Khaddi Kabab

What it really is

Khaddi kabab is a Balochi whole-lamb roast cooked in a covered pit in the ground. The name is also written khaddi kebab or khaddi kabab. It is related to sajji: whole lamb is laid in a ground pit, covered and left to cook. Feast preparations may use whole goat or lamb in northern Balochistan. Details vary, so this entry keeps the defining pit method without presenting stuffing or a particular spice mixture as universal.

The traditional method uses an underground cooking space: a whole lamb is placed in the pit and covered while it cooks. This is the main distinction from sajji, which while sajji is typically described as as meat roasted around an open fire. The long, enclosed cooking allows the animal to cook as a large shared preparation, but the available census description does not specify a single standard seasoning, stuffing, fuel, cooking time or sealing material. Some versions cook rice inside the stuffed animal; this is a variant, not a necessary feature of every khaddi kabab. The entry therefore treats lamb as the representative central ingredient and leaves optional additions for a menu to disclose.

How it's served

• Presented as a large roast and portioned after cooking; the cut and serving size depend on the gathering.
• With rice, bread or other sides when the cook provides them; none is inherent in the short census description.
• Named separately from open-fire sajji so guests can understand the pit-cooking method.

How to write it on the menu

• Explain that the lamb is cooked covered in a ground pit, the defining method.
• State whether it is whole lamb or another cut, and list any rice stuffing or seasoning actually used.
• Identify the sides separately and avoid promising a fixed recipe where local practices differ.

The ingredients, allergens and nutrition shown here describe a representative lamb preparation. They are indicative estimates, not a laboratory analysis or a declaration for a particular restaurant; recipes and portions vary.