Mutton Beliram
A fiery Indian mutton curry that blends tender meat with a fragrant blend of spices and a hint of sweetness from fried onions. The dish is rich, aromatic, and perfect for a comforting family dinner.
Recipe by agirlfromthehills· Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
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Ingredients
No main ingredients listed.
Marinade
- 2 1/5 lb mutton
- 1 cup onion
- 1 1/2 cups beresta
- 7 1/10 oz fresh curd
- 1 1/2 tbsp garlic paste
- 1 1/2 tbsp ginger paste
- 1 tbsp coriander powder
- 1/4 tbsp cumin powder
- 1/2 tbsp Kashmiri red chilli powder
- salt, to taste
- turmeric, as needed
Curry
- 1 7/10 fl oz ghee + oil
- 2 bay leaf
- 5 Kashmiri red chillies
- 3 cloves
- 3 green cardamom
- 1 inch cinnamon
- 8 black peppercorns
- 1 black cardamom
- 1 tsp coriander
- 2 slit green chillies
- 1 tbsp kasoori methi
- hot water, as needed
- to garnish fresh coriander
- to garnish fresh ginger
Instructions
- 11. In a large bowl, combine the mutton, sliced onion, beresta, fresh curd, garlic paste, ginger paste, coriander powder, cumin powder, Kashmiri red chilli powder, salt, and turmeric. Mix thoroughly, cover, and let marinate at room temperature for 1–2 hours.
- 22. Heat the ghee and oil together in a heavy‑bottomed pan over medium‑high heat until shimmering.
- 33. Add the bay leaves, de‑seeded Kashmiri red chillies, and all the crushed whole spices (cloves, green cardamom, cinnamon stick, black peppercorns, black cardamom, and crushed coriander). Sauté for 10–15 seconds until fragrant, being careful not to burn the spices.
- 44. Introduce the marinated mutton to the pan. Increase the heat to high and sear for about 7 minutes, stirring occasionally, until the pieces develop a deep brown crust.
- 55. Reduce the heat to medium, cover the pan, and continue cooking for 10–12 minutes, allowing the meat to brown further and the oil to begin separating from the masala.
- 66. Add hot water just enough to cover the meat (approximately 1–1.5 cups). Reduce the heat to low, cover, and simmer gently for 30–35 minutes, or until the mutton is tender and the gravy has thickened to your liking.
- 77. Stir in the kasoori methi and slit green chillies. Cook uncovered for an additional 2–3 minutes, allowing the flavors to meld.
- 88. Taste and adjust seasoning if necessary. Turn off the heat.
- 99. Garnish with fresh coriander leaves and thin slices of fresh ginger. Serve hot with naan, rice, or roti.
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Frequently asked questions
- How long does it take to make Mutton Beliram?
- About 1 hour 30 minutes in total: 30 minutes of prep and 1 hour of cooking.
- How many servings does this Mutton Beliram recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Mutton Beliram recipe come from?
- It was shared by agirlfromthehills on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.