Meat Beli Ram Recipe - Cooking Index
Meat Beli Ram Recipe - Cooking Index
| 1 | Shoulder of kid/lamb - deboned and cut into 4 cm cubes | |
| 75 | Desi ghee - (clarified butter) | |
| 15 | Coriander seeds - coarsely powdered | |
| 7 | Coriander leaves - chopped | |
| For The Marinade | ||
| 2 1/2 cups | 592ml | Curd - whisked (625 ml) |
| 500 | Onions - sliced | |
| 60 | Ginger - julienne | |
| 45 | Garlic - chopped fine | |
| 10 | Green cardamom | |
| 5 | Cloves | |
| 4 | Cinnamon | |
| 12 | Black peppercorns | |
| 2 teaspoons | 10ml | Kashmiri deghi mirch powder |
| Salt to taste |
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.
Source:
Sharon Raghavachary
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