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.
So here is the recipe without any further delay! If you make this, share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it.
And if you are a mutton fan like me, here are some more recipes you can try.
Gosht Belliram: Mutton Belliram
- 500 gm mutton curry cut or chops
- 2 tbsp coriander seeds
- 4 tbsp ghee
For the marination
- 2.5 cups yoghurt
- 2 large onion sliced
- 2 tsp ginger chopped
- 2 tsp garlic chopped
- 2 tsp red chilli powder
- 4 cloves
- 4-6 peppercons
- 3 caradamom
- Salt to taste
- Wash and dry the mutton pieces. Mix all the marination ingredients together and pour over mutton. Using your hands, gently mix the mutton pieces & marination mix together. Make sure all the pieces of mutton are well coated with the marinade. Now, cover this, keep it in the fridge and forget all about it for the next 12 hours or at a bare minimum overnight. The longer the marination, the better the flavour in this case.
- Now, put a thick-bottomed pan or a kadhai (I use my traditional sipri) over medium flame and add ghee in it. Once the ghee is melted, add coriander seeds and let them splutter for 15-20 seconds. Now it's time to add the marinated mutton along with the marinade. Stir to mix well all the ingredients and turn to high flame until the liquid comes to a boil.
- Now reduce the flame to minimum, cover the mutton and go read a book or watch a Netflix show. While you are relaxing put a cyclic timer for 8-10 minutes and every time the timer goes off, go stir the mutton gently. Totally enjoy this for the next two hours, maybe even do some self-care with a face mask. Don't let anyone guilt-trip you, you are cooking them awesome dinner after all.
- Once the mutton is cooked, the gravy releases ghee, turn off the gas. Garnish with coriander leaves. Unfortunately, it's time to leave the book aside for a while, cook up some paranthas on the side and enjoy the dinner. This pairs very well with single malt, I am not asking you to drink. I am just saying 😉
Zenab Arif says
A very unique delicacy will try to cook. Usually we add zeera in ghee first but the concept of adding coriander seeds is good.loved it.
It is different and delicious
Hiya Monika! I think we’d get along splendidly in real life! I never find myself reading the little prequels to recipes but I cannot stop reading all of your writing. You have such a delicate way of stringing perfect sentences into stories. Keep at it girlfriend!