How To Make Mutton Beliram For Winter Dinner
- Harshita Malhotra
Updated : December 11, 2022 13:12 IST
During the cold and chilly winter nights, we usually crave something which is warm and spicy. Try this recipe of mutton beliram which was created during the reign og Maharaja Ran
Chef Beli Ram, who served as the head cook in Maharaja Ranjit Singh's kitchen, created the mouthwatering delicacy known as Mutton Beliram or Meat Beliram. This traditional mutton recipe has been altered numerous times, and now there is a new, healthier variation that is so flavorful and delicious that it will melt in your mouth after just one bite. On special occasions and during festivals, you can make this delectable North Indian recipe for your family and friends, and we are confident that they will like it. The best meat, yoghurt, ghee, ginger, garlic, onion, and a mixture of whole and ground spices are used to prepare this mutton dish. This mouthwatering non-vegetarian dish goes well with butter naan and roomali roti. So, give this mouthwatering main dish recipe a try and share it with your loved ones!
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1. 500 gm mutton
2. 2 tablespoons coriander seeds
3. 4 tablespoon ghee
1. 2 1/2 cup yoghurt (curd)
2. 2 teaspoons chopped ginger
3. 2 teaspoon red chilli powder
4. 5 green cardamom
5. 1 cinnamon stick
6. 2 sliced onion
7. 2 teaspoons chopped garlic
8. 4 clove
9. 4 peppercorns
1. To make this delicious main dish recipe, chop the mutton into cubes and place it in a big basin. Next, make the marinade for the chunks of mutton. For the same, combine yoghurt, finely chopped ginger, finely chopped garlic, red chilli powder, cloves, green cardamom, peppercorns, cinnamon stick, and salt in a big bowl.
2. Add the mutton cubes to the bowl after the marinade is complete, and then rub them evenly. The mutton pieces should be set aside and allowed to marinade for at least two hours.
3. Ghee should now be added to a thick-bottomed pan or kadhai that is over a medium flame. Add the coriander seeds to the melted ghee after it is hot enough, and let them sputter for 15 to 20 seconds. Add the marinated meat and marinade after that. Stir to thoroughly combine all the ingredients, then increase the heat until the liquid boils.
4. Turn the heat down to low, put a lid on the pan, and simmer the mutton there for a while. Ensure that you mix the mutton chunks often.
5. Uncover the pan and raise the flame to medium after 10 to 12 minutes. Make sure the mutton pieces are semi-dry and cooked until the oil begins to release. Garnish with fresh coriander leaves after turning off the burner. Serve heated with your preferred roomali roti or paratha.