Meat Beli Ram

Course : Curry
Serves: 4
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1 kilogram shoulder of kid/lamb -- deboned and cut into 4 cm cubes
75 grams desi ghee -- (clarified butter)
15 grams coriander seeds -- coarsely powdered
7 grams coriander leaves -- chopped
---for the marinade---
2 1/2 cups curd -- whisked (625 ml)
500 gram onions -- sliced
60 grams ginger -- julienne
45 grams garlic -- chopped fine
10 whole green cardamom
5 whole cloves
1 piece cinnamon
12 whole black peppercorns
2 teaspoons Kashmiri deghi mirch powder
1 teaspoon salt to taste

Preparation / Directions:

MIX all the ingredients for the marinade in a large bowl, evenly rub the meat cubes with this marinade and keep aside for two hours. Heat ghee in a pan, add coriander seeds and stir over medium heat until they begin to pop. Add the meat, along with the marinade, increase the heat and stir-fry until the liquid comes to a boil. Lower the heat, cover and simmer, stirring at regular intervals, until the meat is almost cooked. Uncover, increase to medium heat, and stir-fry until specks of fat appear on the surface, the meat is cooked and the gravy is of ketchup consistency. Remove and adjust the seasoning To serve: Remove to a serving dish, garnish with coriander leaves and serve with bread of your choice.

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