Meat Belliram: The Delightful Punjabi Mutton Curry

  • Serving: 4
  • Difficulty:


  • Serving
    4 people
  • Preparation
    120 mins
  • Cook time
    75 mins
  • Passive time
    20 mins


  • 1 Kg Zappfresh Mutton Curry Cut

  • 600 gms Yogurt

  • 500 gms Onion

  • 70 gms Ginger

  • 50 gms Garlic

  • 10 nos Green Cardomom

  • 5 nos Cloves

  • 2 sticks Cinnamom 1-inch

  • 10 gms Kashmiri Deghi Mirch (or Paprika)

  • 125 gms Ghee

  • 15 gms Coriander seeds


Meat Belli Ram, the heavenly Punjabi Mutton Curry also known as Mutton Beliram or Meat Beliram is a mouth-watering delicacy of the Punjabi cuisine and was curated by Chef Beli Ram, who was the head cook in the kitchen of Maharaja Ranjit Singh. This mutton recipe is cooked using the finest meat, yogurt, ghee, ginger, garlic, onion, and a melange of whole and ground spices. You can enjoy this lip-smacking non-vegetarian recipe with roomali roti and butter naan.


THE MUTTON: Unwrap your scrumptious Zappfresh Mutton Curry Cut

THE YOGURT: Whisk in a large bowl.

THE VEGETABLES: Peel, wash and slice onions. Scrape, wash and finely chop the ginger. Peel and chop garlic.

THE MARINATION: Mix all the ingredients, except coriander seeds and ghee, with yogurt and leave the Zappfresh Mutton Curry Cut in the marinade for 1:45 hours.


Heat ghee in a handi, add coriander seeds and saute over medium heat until they begin to crackle. Transfer the lamb, along with the marinade, bring to a boil, stirring constantly, then cover and simmer, stirring at regular intervals, until the meat is tender. Uncover, increase to medium heat and bhunno until the fat leaves the masala. Adjust the seasoning.


Remove to a dish and serve with Tandoori Roti.


bhunno*: a combination of light stewing, sauteing and stir-frying.


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