Mutton Beliram

550-55 minutes
Prep: 15 minutes | Cook: 35-40 minutes | Servings: 4

Ingredients

For Marinating Mutton

1 kg Mutton – curry cut (मटन)

2 medium Onion – sliced (प्याज़)

1 tbsp Ginger-Garlic-Green Chilli Paste (अदरक लहसुन हरी मिर्च का पेस्ट)

1 fresh Green Chilli – slit in half (हरी मिर्च)

1 Bay Leaf (तेज पत्ता)

6-8 Black Peppercorns (काली मिर्च के दाने)

2 Cloves (लॉन्ग)

1 Black Cardamom (बड़ी इलायची)

1½ -2 cups Curd (दही)

2 tsp Coriander Powder (धनिया पाउडर)

½ tsp Turmeric Powder (हल्दी पाउडर)

1 tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

Salt to taste (नमक स्वादानुसार)

 

For Gravy

2 tbsp Ghee (घी)

1 tsp Cumin Seeds (जीरा)

1 inch Ginger – julienned (अदरक)

1 fresh Green Chilli – roughly chopped (हरी मिर्च)

2 medium Onion – chopped (प्याज़)

Marinated Mutton (मैरिनेटेड मटन)

Salt to taste (नमक स्वादानुसार)

2 tbsp Coriander Seeds – crushed (धनिया के बीज)

Water / Mutton stock (पानी या मटन स्टॉक)

2 tbsp Coriander Leaves – chopped (धनिया पत्ता)

 

For Garnish

Ginger – julienned (लंबा कटा अदरक)

fresh Coriander Leaves (ताजा धनिया पत्ता)

 

Process

For Marinating Mutton

  • In a bowl add mutton, onion, ginger-garlic-green chilli paste, green chilli, bay leaf, black pepper cons, cloves, black cardamom, curd, coriander powder, turmeric powder, degi red chilli powder, salt and mix everything properly then keep aside for at least 1 hour or over night in the fridge.

 

For Gravy

  • In a kadai heat ghee and add cumin seeds, ginger, green chilli, onion and saute it properly until golden brown.
  • Now add the marinated mutton saute it properly until the mixture starts to thickens and the oil starts separating.
  • Then add salt, crushed coriander seeds and saute for a minute then add water/mutton stock and cover it with a lid and cook until the mutton is completely cooked (stir it in between).
  • Remove the lid then add chopped fresh coriander leaves and stir it once.
  • Switch off the flames and serve hot in a serving plate then garnish with ginger julienned and coriander leaves.
Category: