Mutton Beliram Recipe
Mutton Beliram Recipe
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Mutton Beliram or Meat Beliram is a mouth-watering delicacy of the Punjabi cuisine and was curated by Chef Beli Ram, who was the head cook in the kitchen of Maharaja Ranjit Singh. This classic mutton recipe has had several versions till now and here's another healthy version of the dish which is so tasty and flavourful that it will melt in your mouth in a single bite. You can prepare this heavenly North Indian recipe for your family and friends on special occasions and festivals, and we are sure that it would be loved by your guests. This mutton recipe is cooked using the finest meat, yoghurt, ghee, ginger, garlic, onion, and a melange of whole and ground spices. You can enjoy this lip-smacking non-vegetarian recipe with roomali roti and butter naan. So, try this delicious main dish recipe and enjoy with your loved ones!

Ingredients of Mutton Beliram
500 gm mutton
2 tablespoon coriander seeds
4 tablespoon ghee
For Marination
2 1/2 cup yoghurt (curd)
2 teaspoon chopped ginger
2 teaspoon red chilli powder
5 green cardamom
1 cinnamon stick
2 sliced onion
2 teaspoon chopped garlic
4 clove
4 peppercorns
pinches salt

How to make Mutton Beliram
Step 1

To prepare this yummy main dish recipe, cut mutton into cubes in a large bowl. Then prepare the marinade for the mutton pieces. For the same, take a large bowl and mix together yoghurt, sliced onion, chopped ginger, chopped garlic, red chili powder, cloves, green cardamom, peppercorns, cinnamon stick and salt.
Step 2
When the marinade is ready, add mutton cubes in the bowl and rub evenly with the prepared marinade. Keep aside the mutton pieces for at least 2 hours and let them marinate.
Step 3
Now, put a thick-bottomed pan or a kadhai over medium flame and add ghee in it. Once the ghee is melted and hot enough, add coriander seeds in it and let them splutter for 15-20 seconds. Afterwards, add the marinated mutton along with the marinade. Stir to mix well all the ingredients and turn to high flame until the liquid comes to a boil.
Step 4
Reduce the flame to low and cover the pan with a lid, and let the mutton cook on low flame. Make sure you stir the mutton pieces at regular intervals.
Step 5
After 10-12 minutes, uncover the pan and increase the flame to medium. Cook the mutton pieces till oil starts to release, and make sure it has a semi-dry consistency. Turn off the burner and garnish with fresh coriander leaves. Serve hot with your favourite paratha or roomali roti.

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