Mutton Beliram | Chef Sherry Mehta

Mutton Beliram is a regal dish rooted in the culinary heritage of Punjab, named after the legendary chef Beliram who served in Maharaja Ranjit Singh’s royal kitchen. This slow-cooked delicacy showcases the richness of Indian spices and the magic of patience in cooking, resulting in tender, flavourful mutton that’s a treat for the senses. Its smoky aroma and semi-dry consistency make it a perfect pairing with hot parathas or phulkas, embodying the essence of traditional Punjabi cuisine.

Mutton Beliram

Servings: 5 | Preparation Time: 2.5 hours (including marination) | Cooking Time: 40 minutes

Method:

1. Prepare the Marinade:
   In a large bowl, combine yoghurt, sliced onions, fried onions, ginger-garlic paste, red chilli powder, cloves, black cardamoms, crushed coriander seeds, ghee, mustard oil, peppercorns, green chillies, Kashmiri chillies, cinnamon stick, and salt. Mix thoroughly.
2. Marinate the Mutton:
   Add the mutton pieces to the marinade and coat evenly. Let it rest for at least 2 hours to absorb the flavours.
3. Start Cooking:
   Heat a thick-bottomed handi or kadhai over a medium flame. Add the marinated mutton along with the marinade. Stir well and bring the mixture to a boil over a high flame.
4. Slow Cook:
   Reduce the heat to low, cover the kadhai with a lid, and let the mutton cook, stirring occasionally. This process ensures the mutton absorbs the spices while becoming tender.
5. Infuse Smoky Flavour:
   After 15-20 minutes, heat a piece of coal until red-hot. Place it in a small bowl inside the kadhai, pour a little ghee over it, and quickly cover the lid to trap the smoke. Let it sit for a few minutes.
6. Finish Cooking:
   Continue cooking the mutton until oil starts to release and the dish reaches a semi-dry consistency. Garnish with fresh coriander leaves and serve hot with parathas or phulkas.

Watch this recipe here – Mutton Beliram

Chef Sherry Mehta is a celebrated expert in Himachali and United Punjab cuisines. Known for her research-driven approach and nostalgic recipes with a modern twist, she is the founder of Kanak by Sherry and Chaat Chowk by Sherry, two ventures that have earned her acclaim as a culinary entrepreneur. Former Miss Shimla (2005) and runner-up on the Fox TV show Grilled, Sherry has gained recognition for curating menus for top production houses like Yash Raj Films. Her dedication to regional cuisine has inspired countless home chefs to step into the culinary spotlight, establishing her as a respected authority in Britain’s food industry.

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