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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.
Marinate the mutton with all the above ingredients except ghee and coriander seeds. Keep for a minimum of 2 hours in the refrigerator.
Heat ghee, add coriander seeds, let it crackle. Add mutton, cover and slow cook for 1 - 1 1/2 hours.
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.
Absolutely succulent and melt in the mouth.
SERVING: 5
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Item(s) Subtotal: ₹689.00
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Total: ₹689.00
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