|| Dish||Mutton Dish Maharaj Ranjit Singh's Cook| 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.

– Coriander Seeds- 2 tsp.

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


– 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.


– 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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About the Author: Yvette Cook


  1. Looks very delicious and beautiful 😍 thank you for sharing this beautiful recipe with us 👍👌

  2. I’ve made it earlier watching another channel…. But this looks easy…. Gonna try it tomorrow 😃

  3. Mouth watering recipe! Giving peace for my greedy eyes! Willing to prepare next Sunday! Thank you for sharing! May God bless you!

  4. Ma’am the coriander seeds,two types of onions, ginger green chilli garlic crush, mustard oil and ghee medium together with lots of curd and other spices add grandeur to this dish. Rustic yet can be a king’s mains easily

  5. I made the Murgh Masala recipe over the weekend and it received rave reviews. It’s been so much easier now I have a Philips jug blender. Is it true the recipe is the most difficult dish in a Mogul chef’s repertoire and one that every Indian chef must create when applying for a new job?

  6. Beautiful preparation 👍🏻👍🏻👍🏻 mouth watering 👍🏻👍🏻👍🏻

  7. Beliram was maharaja Ranjit Singh ‘s chef….the maharaja was so impressed by the ‘gosht’ that beliram made …gosht beliram was the name given to this dish by the maharaja himself…. wonderful upload Nafisa.

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