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Photo of Meat Beliram by Mitoshi Saha at BetterButter

Meat Beliram

Mitoshi Saha
120 minutes
Prep Time
120 minutes
Cook Time
5 People
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Meat Beliram: This dish was named after the famous historical chef Beliram of Maharaja Ranjit Singh's kitchen who was believed to be the best cook of that era. He lived in the 18th and 19th century at Lahore. It is said that the Maharaja was so happy with the dish that he himself named it as 'Gosht Beliram' and his name is still remembered through this dish. It is a rich mutton dish and has the robust flavour of freshly pounded coriander seeds. The recipe belongs to Atul Sikand who has adapted it from the cookbook called ' Prashad ' put together by J. Inder S Kalra and Pradeep D Gupta. Learnt this recipe from a friend.

Recipe Tags

  • Festive Fun
  • Non-veg
  • Medium
  • Festive
  • Simmering
  • Roasting
  • Main Dish

Ingredients Serving: 5

  1. 1 kg Mutton (assorted cut)
  2. 1 cup yogurt
  3. 5-6 onion, sliced
  4. 1 tbsp ginger paste
  5. 1 tbsp heaped garlic paste
  6. 7-8 green cardamom
  7. 5 cloves
  8. 2 sticks 1 inch cinnamon
  9. 2 tsp Kashmiri mirch powder
  10. 3-4 tsp coriander seeds
  11. 3 or more tbsp ghee or clarified butter


  1. Marinate the mutton with all the above ingredients except ghee and coriander seeds. Keep for a minimum of 2 hours in the refrigerator.
  2. Heat ghee, add coriander seeds, let it crackle. Add mutton, cover and slow cook for 1 - 1 1/2 hours.
  3. When mutton is cooked and all liquid is absorbed,increase heat and bhuno the heat for 20-25 mins until the mutton changes colour and oil separates.
  4. Absolutely succulent and melt in the mouth.

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