Gosht Beli Ram.

Prep: 20 min Cook: 30 min Yields: 1 bowl Servings Number of Portions: 04

This mutton dish crafted by the fabled Chef Beli Ram of pre portioned Punjab, has the robust flavour of freshly pounded coriander seeds.


Mutton (on the bone) - 500 gms
Salt - to taste
Ginger paste - 100gms
Garlic paste - 100 gms
Turmeric - 2 tsp
Coriander powder - 2 tbsp
Jeera powder - 1tbsp
Red chilly powder- 2tsp
Kasoori methi powder - 2 tsp
Onions - 1 cup
Browned onions -1 cup
Pounded coriander seeds 2 tbsp
Pounded black pepper - 1tbsp
Yogurt - 500 gms
Green chilly small - 2nos
Oil - 200ml


  • Peel and slice the onions. Whisk the yogurt till it is smooth and creamy.
  • Place mutton in a thick bottomed handi. Add all the ingredients and mix well. Keep aside to rest for 10 mins.
  • Put the same handi on fire and cook till a boil comes. Now lower the heat and cover the mutton with a lid and slow cook till the meat is tender.
  • Serve hot with chapatti.

Recipe Video


There are no tomatoes used and the sourness in the dish comes from yougurt. Dif the yogurt is not very sharp then you might be required to use little more yogurt.This recipe does not require water but if you think the dish is drying up do add a little water or stock. The final appearance of the dish need to be semi dry with masala coating the meat.