Mutton Beliram

Ingredients

• 1 kg mutton
• 1 cup onion (sliced)
• 1.5 cup beresta (crisp golden fried onions, made from 2 medium onions)
• 200 g fresh curd
• 1.5 tbsp garlic paste
• 1.5 tbsp ginger paste
• 1 tbsp coriander powder
• 0.25 tbsp cumin powder
• 0.5 tbsp Kashmiri red chilli powder
• salt (to taste)
• turmeric (as needed)
• 50 ml ghee and oil (combined amount)
• 2 bay leaf
• 6 Kashmiri red chillies (de-seeded; use 5–7 for color)
• 3 cloves (crushed whole spices)
• 3 green cardamom (crushed whole spices)
• 1 inch cinnamon (crushed whole spices)
• 9 black peppercorns (crushed whole spices; use 8–10)
• 1 black cardamom (crushed whole spices)
• 1 tsp whole coriander seeds (crushed whole spices)
• 3 green chillies (slit; use 2–3 for extra heat)
• 1 tbsp kasoori methi
• hot water (as needed for cooking)
• fresh coriander (for garnishing; estimated small handful)
• fresh ginger (for garnishing; estimated small amount)

Steps

1. 1

   Combine the mutton, sliced onion, beresta, fresh curd, garlic paste, ginger paste, coriander powder, cumin powder, Kashmiri red chilli powder, salt, and turmeric in a large bowl. Mix thoroughly so every piece is coated. Cover and refrigerate or rest for 1–2 hours.

2. 2

   Heat the combined ghee and oil in a heavy-bottomed pan over medium heat.

3. 3

   Add the bay leaves, de-seeded Kashmiri red chillies, crushed cloves, green cardamom, cinnamon, black peppercorns, black cardamom, and crushed coriander seeds. Sauté for a few seconds, until the whole spices are fragrant.

4. 4

   Add the marinated mutton and all of its marinade to the pan. Cook over high heat for 7 minutes, stirring as needed so the meat does not stick or scorch.

5. 5

   Cover the pan and continue cooking over medium heat until the mutton is well browned and the oil begins to separate from the cooking mixture.

6. 6

   Add hot water as needed to create the desired amount of gravy. Cover the pan and cook over low heat until the mutton is tender and the gravy reaches your preferred consistency. Alternatively, transfer the mixture to a pressure cooker at this stage and cook until tender.

7. 7

   Add the kasoori methi and mix it into the curry. Cook for another 2–3 minutes.

8. 8

   Garnish with fresh coriander and ginger. Serve hot.

Notes

The source describes this as a rich, dhaba-style mutton curry and identifies coriander as a key flavor. It may be slow-cooked in the pan or transferred to a pressure cooker after adding hot water.

Nutrition per serving

• main
• South Asian
• Indian
• mutton
• curry
• dhaba-style
• slow-cooked
• spicy