Mutton Beliram Recipe | Gosht Beliram | Kitchenstagram
Today, we’re delving into two fascinating stories of Mutton Beliram, a dish deeply rooted in the rich culinary history of Punjab. Punjab, especially during the reign of Maharaja Ranjit Singh, the first emperor of Sikh Empire, was a melting pot of diverse culinary traditions from regions such as Srinagar, Peshawar, Rawalpindi, Jammu, Attock, Sialkot, Lahore, Amritsar, Kangra, Gujrat and Multan. Despite geographical separations, the cooking style of these regions shared many similarities, contributing to the vibrant tapestry of Indian cuisine.
Among the culinary gems of Maharaja Ranjit Singh’s era was a dish created by his talented Khansama or chef, Beliram. Legend has it that Beliram’s mutton curry was so exceptional that the Maharaja himself named it after the chef. The dish, made with copious amounts of onions, coriander, black pepper and slow-cooked until the meat fell off the bone, became famously known as ‘Mutton Beliram’ or ‘Ghost Beliram’.
However, another story suggest that Mutton Beliram isn’t as ancient as believed. This narrative attributes the dish’s name to a man named Beliram who owned a mutton shop in Lahore during the pre-partition era. His mutton curry renowned for its tenderness and flavour, quickly gained popularity. After the partition, Beliram’s family relocated to India, bringing the recipe with them, thereby enriching Indian cuisine further.
The key to perfect Mutton Beliram lies in its simplicity and quality ingredients. Traditionally it uses the finest cuts of freshly slaughtered lam, creamy yogurt, ginger-garlic paste, basic spices and ghee. Slow cooking is another secret, ensuring the meat is tender and flavourful.
In exploring these two stories, we celebrate the rich culinary heritage of Punjab and the enduring legacy of Mutton Beliram, a dish that continues to tantalize the taste buds and evoke the grandeur of its origins.
Ingredients:
For Mutton Marination:
500 gm Mutton
2 nos. Onion (sliced)
1 cup Yogurt (beaten)
1 tbsp Ginger-Garlic-Green chili paste
2 nos. Bay leaf
1 inch Cinnamon
1 no. Black Cardamom
4 nos. Green Cardamom
2 nos. Clove
1 tbsp Coriander powder
1 tsp Turmeric powder
1 tbsp Freshly Ground Black pepper
Salt to taste
For Gravy:
2 nos. Onion (Thinly sliced)
2 heaped tbsp Ghee
1 tsp Cumin seeds
1 tsp Coriander seeds
1 tbsp Ginger- Green chili, minced
Marinated Mutton
1 tbsp Coriander seeds, crushed
Water/ Mutton stock
1/2 cup fresh coriander leaves, chopped
For Garnishing:
Fresh Ginger, julienned
Fresh Coriander leaves, chopped
Preparation:
For Mutton Marination:
- Step 1: In a large mixing bowl, add mutton, sliced onions, ginger-garlic-green chili paste, bay leaf, freshly grounded black pepper, cloves, cinnamon, black cardamom, green cardamom, Coriander powder, Turmeric powder, yogurt and salt, mix everything properly. Marinate the mutton for minimum 1 hour or overnight. I prefer to do overnight marination.
For Gravy:
- Step 2: In a wok heat ghee and add cumin seeds, coriander seeds and allow the spices to crackle.
- Step 3: Then add minced ginger-garlic-green chili and saute for 2-3 minutes.
- Step 4: Next add onion and a pinch of salt, fry for 8-10 minutes or until golden brown.
- Step 5: Next add the marinated mutton and saute it properly until the oil starts separating.
- Step 6: Then add crushed coriander seeds and saute for a minute.
- Step 7: Now you can transfer the mutton in a pressure cooker or continue to cook in the wok. After transferring into the pressure cooker add water or mutton stock and salt. Cover with the lid and cook for 3-4 whistles. Turn off the flame and allow the steam to escape before opening the lid and keep aside.
- Step 8: Then remove the lid and add chopped fresh coriander leaves and stir it properly.
- Step 9: Transfer to a serving platter and garnish with ginger julienne and fresh coriander. Serve hot with rice, paratha, roti or naan. Enjoy!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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