Mutton Beliram (Mutton cooked in a coriander based gravy)
June 5, 2021
There are some dishes which happen to you, and you instantly feel a bond growing stronger. Mutton Beliram is one such dish for me. I have been introduced to this dish only early this year. And I have already prepared it a dozen times. So, I guess you get the drill. It’s super simple to prepare, turns out even tastier, and what can be a better way to spend a lazy Sunday afternoon than dozing off at the couch after gulping tons of mutton and velvety soft parathas.
Here’s the story I would never forget. So, I was attending a marriage ceremony in Dehradun this year. Bird flu has just started kicking in full swing, and I was very reluctant in trying out chicken dishes at the wedding. And being a die hard non-vegetarian lover, I was dying inside, just at the thought of having vegetarian food at a wedding. At the buffet table, I noticed this one particular dish, sitting quietly at a side. The name though very unpopular to me, sounded quite different and interesting. I tried it out and oh my god, I was literally running every few minutes for a refill. It was such a subtle curry but so much flavour packed. And I knew I had to learn how to cook it.
It is believed that this dish was invented by Chef Beli ram (hence the name of the dish) in Maharaja Ranjit Singh’s kitchen. The Maharaja was quite a foodie and he asked the head chef to cook up a mutton dish. He liked it so much that he named the dish after the chef. True or false, we definitely did get a dish of our lifetime.
So, coming to my story, I came back home from the wedding, did a little research, tried out a few variations. And here is the recipe, I absolutely loved. All the main spices go in the marination, so it barely takes any effort to cook up this dish. The recipe celebrates very simple spices, popular in the Punjabi cuisine – Coriander, Ghee, Onions, Ginger & Garlic. The mutton is slow cooked in its own juices until its soft and tender. So, it’s all about putting all the ingredients together in a pot and stirring it over low heat. The green chillies are something which I added to the dish. I like the freshness and the zing which the green chillies add to any dish, and I literally enjoy it a lot.
Let’s get started with the recipe now. I hope you like and enjoy it as much as I did!
For the marination:
- 500 grams Mutton
- 1 tbsp Ginger-garlic paste
- 1 tbsp Green chilli paste
- 1 large onion (finely sliced)
- 1 cup Beaten curd
- 1 tsp Red chilli powder
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 cinnamon stick
- 4 Green cardamom
- 1 Black cardamom
- 4 cloves
- 6 Peppercorns
- Salt (as per taste)
For the curry:
- 2 tbsp Ghee
- 1 large onion (finely sliced)
- 1 tbsp ginger-garlic paste
- 1 tsp Coriander seeds (crushed)
- 1 cup Water
- Coriander leaves (for garnish)
- Mix all the ingredients together mentioned under marinade. Marinate it for at least 2 hours. It is best to keep it overnight.
- Crush 1 tsp of coriander seeds in a mortar and pestle.
- Take 2 tbsp of ghee in a frying pan and add the sliced onions.
- When the onion turns golden brown, add the ginger garlic paste and the crushed coriander seeds.
- Saute it for another 2 minutes.
- Add the marinated mutton into the frying pan and keep stirring it over low heat. The mutton will keep cooking in its juices.
- Once the spices start sticking to the pan, add some water.
- Cover and cook until the mutton is juicy and tender.
- Garnish with some fresh coriander leaves. Serve it with hot paratha.
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