( 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.


  1. 2 lb(1 kg) lamb
  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
  13. ½ cup ghee(clarified butter) or oil
  14. 2 tbsp whole coriander seeds(saboot dhania)— crushed lightly


  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.


Aman Tandon
Regional Exec. Chef
The Pride Hotel

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