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Mutton Beliram (Meat Beliram)

A legendary delicacy that comes straight from the Royal Kitchen of Maharaja Ranjit Singh of Patiala. The Head Cook Beli Ramji in Maharaja Ranjit Singh’s palace had curated and crafted this mind-boggling and licious dish. The Maharaja completely loved relishing it, therefore he named this mutton dish as Mutton Beliram (Meat Beliram). This dish has robust flavour of coriander, sweetness of onions and refreshing flavour of ginger.

Preparation Time: 20 minutes

Marination Time: 2 hours / Overnight in the refrigerator.

Cooking Time: takes 45 to 50 minutes ,slow-cooked if marinated overnight.

Serves-4

Ingredients and Quantity:

Mutton, curry cut- 1 kg.

For the Marination:

Curd, whisked- 2 cups

Onion large, thinly sliced- 2 nos.

Ginger, Garlic and Green Chilli Paste – 2 tbsp.

Green Chillies, slit – 2 nos.

Bay leaves- 2 nos.

Black Peppercorns- 10 nos.

Black Cardamom -1 no.

Cloves – 3 to 4 nos.

Cinnamon stick – 1 inch.

Red chilli powder, degi- 2 tsp.

Coriander Powder – 4 tsp.

Turmeric Powder – 1/4th tsp

Salt- to taste

For the Gravy

Desi Ghee – 3 tbsp.

Cumin Seeds- 1 tsp.

Onions large, sliced thinly- 2 nos.

Ginger paste / juliennes – 1 tbsp.

Green Chilli , slit- 2 nos.

Coriander seeds, coarsely ground / crushed- 2 tbsp.

Salt- to taste

Mutton stock/ water- as required

Fresh  Coriander Leaves, finely chopped- 2 tbsp.

For the Garnish

Ginger , cut into juliennes – 1 tbsp.

Green chillies, slit- 2 nos.

Fresh Coriander Leaves , finely chopped- 1 tbsp.

Method:

For the Marination:

In a glass bowl add washed, drained and pat dried mutton, whisked curd, sliced onion, paste of ginger, garlic and green chilli, slit green chillies, bay leaves, black peppercorns, black cardamom, cloves , cinnamon stick, red chilli powder, coriander powder, turmeric powder, salt and mix well.

Keep aside for at least 2 hours or overnight cling wrapped in the refrigerator.

For the gravy:

Remove the marinated mutton from the refrigerator, and bring it down to the room temperature.

In a heavy-bottomed Kadhai /Pan heat desi ghee add cumin seeds, ginger, slit green chillies and sliced onion. Sauté till golden brown in colour.

Now add the marinated mutton , sear /sauté it until the oil oozes out and the marination / gravy coats the mutton pieces.

Add the coarsely ground / crushed coriander seeds, add salt.

Mix well. Sauté for a few minutes.

Add the mutton stock.

Cover the pan with a tight fitting lid ,simmer and cook for 45 to 50 minutes ensuring that you stir it occasionally.

Remove the lid and add the chopped coriander leaves and mix.

Switch off the flame.

For the Serving:

Serve hot in a serving dish, garnished with juliennes of ginger, slit green chillies and chopped coriander leaves. Goes best with desi ghio de naal chopdya hoya Phulka / Parathas / Naan.

Chef Tips:

  1. You may add lightly roasted and crushed Kasoori Methi to the prepared mutton.
  2. You may pressure cook the mutton when it reaches a stage where mutton stock is added, I personally suggest slow-cooking over pressure cooker cooking.
  3. You may use mustard oil instead of desi ghee , if desired but do ensure that you heat the mustard oil till smoking point , cool it down completely and then heat and use.
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