Mutton Beliram Recipe : It is impossible to think of Indian cuisine without taking into account Punjab’s contribution to the same. The undivided Punjab of Maharaja Ranjit Singh, the first emperor of the Sikh Empire, had towns like Srinagar, Peshawar, Rawalpindi, Jammu, Attock, Sialkot, Kangra, Amritsar, Lahore, Gujarat and Multan under one enormous empire. And till today, you would find many common threads in the cooking styles of each region.
Also called the Sher-E-Punjab or the Lion King, Maharaja Ranjit Singh’s early encounter with smallpox cost him the sight of his left eye, but that didn’t stop the ruler from laying the foundation of one of the most extensive and most powerful kingdoms India had ever seen, he was successful in his attempts to keep foreign invasions at bay while leading an extravagant life that you and I can only dream of.
The Maharajah was very known to be very fond of food. His platter would comprise a mix of delicacies, from game meat (shikaar) to exotic vegetables, lentils, pickles and exquisite desserts; the platter truly encapsulated the best of Punjab in a way.
The Royal also had a few favorite’s in his kitchen. As per legends, a certain man-named Beliram was such a gifted chef that he got a dish named after him by none other than the Maharajah himself.
Mutton Beliram is an Indian food non-vegetarian dish.
Mutton Beliram or Meat Beliram is a mouth-watering delicacy of Indian food non-vegetarian dish.The story behind the Mutton Beliram 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 other healthy version of the dish which is so tasty and flavorful 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.
Enjoy Mutton Beliram Recipe with roomali roti and butter naan
You can enjoy this lip-smacking non-vegetarian recipe with roomali roti and butter naan. Aa per a few legends, Mr. Beliram would cook a specific mutton curry, and the Gosht would be so good that Maharajah couldn’t stop admiring its flavour, texture, and generous use of spices.
The curry would be made with heaps of onions, dhaniya and black pepper and cooked until the mutton was soft and started leaving the bones. Eventually, Maharajah Ranjit Singh named the mutton curry after his chef, and the dish came to be known as ‘Mutton Beliram’ or ‘Gosht Beliram’. So, try this delicious main dish recipe and enjoy with your loved ones!
Follow Niharika Times for all the big news of the country and abroad. Like us on Facebook and follow us on Twitter. Always visit Niharika Times for latest news.
Mutton Beliram Recipe | Meat Beliram Recipe
Print RecipeIngredients
- 1 kg mutton
- 4 tablespoon coriander seeds
- 8 tablespoon ghee
- 2 1/2 cup yoghurt (curd)
- 3 teaspoon chopped ginger
- 3 teaspoon red chilli powder
- 10 green cardamom
- 2 cinnamon stick
- 4 sliced onion
- 3 teaspoon chopped garlic
- 6-8 clove
- Salt according to taste
Instructions
Processor of cook Mutton Beliram
Step 1
To prepare this yummy main dish recipe, take curry-cut mutton in a large bowl. Then prepare the marination for the mutton pieces. For the same, take a large bowl and mix together yogurt, sliced onion(red onions), chopped ginger, chopped garlic, red chili powder, cloves, green cardamom, 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 10-15 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.