Mutton Beliram|How To Make Mutton Beliram|Mutton Beliram Dish|Gosht Beliram|Mutton Dish Maharaj Ranjit Singh's Cook|Mutton Curry Dish|Mutton Masala Curry|Mutton Masala Dish

Ingredients for Mutton Beliram Curry:

( Tsp-Teaspoon; Tbsp-Tablespoon).

– Mutton – 1 kg (curry cut with fat and bones).

Ginger-Garlic-Chilli Paste: (lightly crushed).
– Ginger,2 inch piece-4 tsp.
– Garlic cloves- 12-14.
– Green chillies- 4.

For Marination.
– Turmeric powder- 1 tsp.
– Red Chilli Powder- 2 tsp.
– Kashmiri Chilli Powder- 2 tsp.
– Coriander Powder- 4 tsp.
– Cumin Powder- 1 tsp.
– Black pepper powder- 1 tsp.
– Green cardamom- 6.
– Black Cardamom- 4 small.
– Cloves-6-8.
– Cinnamon- 3 pieces.
– Salt – 2 tsp.
– Ginger-Garlic-Chilli paste- 6 tsp (made earlier).
– Onions, sliced- 300 gms (3 large onions).
– Curd, whisked- 400 ml.
– Mustard oil- 2 tbsp.
– Kasoori Methi, roasted & powdered- 2 tsp.

Tempering:.
– Coriander Seeds- 2 tsp.

For cooking:.
– Ghee (clarified butter) – 3-4 tbsp.
– Fried onions, crushed- 2 medium onions.

Preparation:.

– Slice 3 large onions (about 300 gms) to be utilized for marination.
– To make the paste, peel and slice a 2" piece ginger.
– Likewise peel the garlic cloves and cut the green chillies. Add these to a grinder and coarse grind to a paste.
– Dry roast the Kasuri Methi (Dried Fenugreek Leaves) in a pan. Get rid of into a bowl and crush it with your hand as soon as cooled.
– Blend the curd till creamy and set aside.
– Now take a huge bowl, include the mutton pieces and all the other items for the marinade.
– Mix well and reserved to marinade for one hour on space temperature.
– Now slice 2 medium onions and fry in oil till golden brown. Crush it with your hand or coarse grind it to a rough powder.

Process:.

– Heat ghee and add the entire coriander seeds. Give a stir and add the marinated mutton, mix and cook on high heat for 5 mins.
– Now minimize heat to low and cook covered on low heat for 10 mins. Eliminate cover, provide a mix and place the cover again. Prepare covered on low heat for another 10 minutes.
– Once again eliminate cover, add the crushed onion and mix & simmer on low heat for another 2 minutes.
– Next include 300 ml water, provide a mix and pressure cook till 4-5 whistles. (on high heat till 1st whistle and then on low for 3-4 whistles. This should take around 15-18 mins).
– Allow the pressure to release and remove lid.
– Examine whether meat is tender and gravy is the ideal consistency.
– Simmer for around 2 mins on low heat and serve hot.

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