Gosht Beliram

Name: Gosht Beliram
Total time: 2700 s
Yield: 5 servings
Cuisine: Indian
Ingredients: For MARINATION -; 500 gms Mutton Bone-in; 2 tsp Ginger garlic paste; 2 tsp Kashmiri Red Chilli powder; 2-3 Green Chillies slit; 1 tsp Black Pepper powder; 2 cups Yoghurt; 1 1/2 tsp Salt or to taste; For COOKING PROCESS -; 2 tbsp Coriander Seeds freshly pounded; 2-3 Green Cardamoms; 1 " Cinnamon stick; 3-4 Cloves; 2-3 Onions thinly sliced; 1/4 cup Oil or Ghee; 1 small bunch Coriander Leaves finely chopped (optional)

ZMA @zesty5

#week2of5
Meat Beliram is a legendary delicacy from Punjab and it is said to have been prepared by a great chef Beliram. Beliram was supposed to have been the head chef in the kitchens of Maharaja Ranjit Singh of Patiala and he was so happy with the dish that he himself named it as Gosht Beliram. This is a robust mutton dish full of aromatic flavours especially the freshly pounded Coriander Seeds. It's a favourite that can be found on dhaba menus , specially along the highways of Punjab. There are no tomatoes added and the sourness comes from the yoghurt. This dish therefore has an authentic touch and appeal to it. Try this scrumptious dish for your families and friends and let me know how it had turned out for you all. The consistency is usually semi dry. The flavours will just burst in your mouth and you will definitely love to relish it with Butter Naans, Rumaali Rotis, Parathas, Zeera Rice, Pulav, Fried Rice etc.
Happy Slow Cooking!

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Ingredients

45 minutes

5 servings

For MARINATION -
500 gmsMutton Bone-in
2 tspGinger garlic paste
2 tspKashmiri Red Chilli powder
2-3Green Chillies slit
1 tspBlack Pepper powder
2 cupsYoghurt
1 1/2 tspSalt or to taste
For COOKING PROCESS -
2 tbspCoriander Seeds freshly pounded
2-3Green Cardamoms
1" Cinnamon stick
3-4Cloves
2-3Onions thinly sliced
1/4 cupOil or Ghee
1small bunch Coriander Leaves finely chopped (optional)

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Steps

45 minutes

1

Peel and slice the onions. Whisk the yoghurt till it is smooth and creamy. Add all the ingredients along with Mutton Bone-in to this beaten Yoghurt and mix well.
2

Keep aside to rest for about 2 hours. In a cooking pot or a pressure cooker, heat oil or Ghee. To this add freshly pounded Coriander Seeds, Cardamom pods and the Cinnamon stick. Saute Onions until light brown. Next is to add the marinated mutton to it. Keep the heat on a low.
3

Bring a boil to it after about 5 minutes by increasing the heat to a high and then lower it and cook with a lid on. This slow process makes it more flavourful and succulent. Keep stirring at regular intervals. But if you are short of time, pressure cook it for 10 whistles or more as required.
4

There is no need to add water to it as Yoghurt is added. Garnish with finely chopped Coriander Leaves and serve it piping hot. Enjoy!

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Cooksnaps

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ZMA @zesty5

on June 04, 2020 17:05

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.