GOSHT BELIRAM

( A true delicacy of Punjabi cuisine by the grand master chef of yesteryear’s BELIRAM – who was the royal cook of Maharaja Ranjeet Singh from the Patiala kingdom, a few centuries ago. )

Serves 6 Marinate time: 2 hrs cooking time: 40-45 min.

Ingredients

  1. 2 lb(1 kg) lamb
  2. FOR MARINADE
  3. 2 cups yogurt ( homemade curd beat till smooth)
  4. 2 big onions – cut into slices
  5. 2 tbsp finely chopped ginger
  6. 2 tbsp chopped garlic
  7. 6 green cardamom(chhoti illaichi)
  8. 5 cloves(laung)
  9. 2 sticks cinnamon(dalchini)
  10. salt to taste
  11. b1 tsp Kashmiri deghi mirch
  12. OTHER INGREDIENTS
  13. ½ cup ghee(clarified butter) or oil
  14. 2 tbsp whole coriander seeds(saboot dhania)— crushed lightly

Method

  1. Mix all the ingredients of the marinade together. Leave the lamb chunks in this marinade for 2 hours. Keep it in the refrigerator.
  2. Heat ghee in a pressure cooker.
  3. Add coriander seeds and saute over medium heat until they begin to crackle.
  4. Add the lamb, along with the marinade. Bring to a boil, stirring constantly.
  5. Pressure cook to give 2 whistles. Reduce heat and keep on low heat for 20-25 minutes, or till mutton turns soft. Remove from fire.
  6. When the pressure drops, cook meat on medium heat until the fat leaves the masala and the mutton looks well fried.

Courtesy:

Aman Tandon
Regional Exec. Chef
The Pride Hotel

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