Meat Belli Ram

Name: Meat Belli Ram
Prep time: 2 h
Cook time: 1 h 15 min
Total time: 3 h 15 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 1.2 kg/2⅔ lb Spring Lamb (assorted cuts); 10 g/2 tsp Kashmiri Deghi Mirchi (or Paprika); 10 g/2 tsp Kashmiri Deghi Mirchi (or Paprika); 125 g/⅔ cup Ghee; 15 g/7½ tsp Coriander seeds; 10 Green Cardamom; 5 Cloves; 2 sticks Cinnamon (1-inch); Salt; 600/2⅔ cups Yoghurt; 500 g/3 cups Onions; 70 g/7 Tbs Ginger; 50 g/5 Tbs Garlic

Preparation info

Serves:
4

Difficulty
Medium
Ready in
3 hr 30

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

An integral part of every banquet ‘created’ by Lahore’s Masterchef Belli Ram—the undisputed King of Punjabi cooking prior to Partition—was this lamb delicacy. We have tried to reproduce it to the best of our ability—in tribute.

Ingredients

1.2 kg/2⅔ lb Spring Lamb (assorted cuts)
600/2⅔ cups

Asia
India
Main course
Gluten-free
Punjab

Method

Preparation

THE LAMB: Clean and cut breast and saddle into 1½-inch chunks; clean chops.

THE YOGHURT: Whisk in a large bowl.

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

THE MARINATION: Mix all the ingredients, except coriander seeds and ghee, with yoghurt and leave the lamb c