Meat Beli Ram
This recipe is from a must have cookbook called ' Prashad ' put together by J. Inder S Kalra and Pradeep D Gupta . I have blindly used this book , its Pan Indian recipes for the last 20 years with superb results .
1.2Kg Lamb ( assorted cuts )
600 Grams Yogurt.
1/2 Kg Onions - Sliced.
70 Grams Ginger - Shredded.
50 Grams Garlic - Minced.
10 Green Cardamon.
2 Sticks 1" Cinnamon.
2 Teaspoons Kashmiri Mirch ( More for color )
125 Grams Ghee.
7 Teaspoons Whole Coriander seeds .
Marinate the lamb/mutton in all the above ( except for the ghee and coriander seeds ) for 2 hours , that was the recipe , I marinated overnight .
Heat ghee , crackle coriander seeds , add lamb/mutton , cover and cook for 2 hours , stir occasionally .
When lamb is cooked and all liquids have been absorbed , increase heat and ' bhuno ' the lamb for 10-25 minutes until the lamb changes color and oil separates .
Absolutely succulent and melt in the mouth - I do suggest you marinate the lamb overnight and not 2 hours .