Gosht Belliram or Mutton Belliram is a delicious recipe from the kitchen of Maharaj Ranjit’s time. Easy to make & super delicious!
Everyone who knows me knows that I am not a big chicken fan. However, give me a good mutton curry and you have made a friend for life. This Gosht Belliram and I have certainly made friends forever or as people say these days have become BFF.
If stories are to be believed this particular curry was created in the royal kitchen of Maharaja Ranjit. Maharaja Ranjit, if born in these times, might have been called a foodie and was always encouraging his cooks to come up with new stuff.
His head chef or what was called as khansamah in those days created this dish and Maharaja Ranjit liked it so much that he named the dish after him. And this is how Gosht Belliram was born.
The secret of Gosht Belliram is in its simplicity. Best of meat, which in traditional Punjab used to be freshly slaughtered lamb. Creamy yoghurt from the land of milk, ginger-garlic, basic spices and ghee a Punjabi’s true love.
The second secret to making a good Gosht Belliram is the slow cooking. I have never cooked it in a cooker, slow cooking over traditional pots releases flavours that are fantastic. Sometimes, I put it in my slow cooker overnight and the result is meat which is falling off the bone.
And if you are a mutton fan like me, here are some more recipes you can try.