Meat Belli Ram (Belli Ram Ka Gosht)

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This popular dish is named after the famed Indian chef Beli Ram from northern India. You can buy ginger-garlic paste at Indian markets and online.

Difficulty: Medium

Hands-on: 45 minutesTotal: 5 hours 45 minutes

Serves: 4

Ingredients

  • 2 cups plain yogurt, whipped
  • 2 medium-sized red onions, peeled and thinly sliced
  • 3 Tbsp. ginger-garlic paste
  • 2 cloves
  • 2 green cardamom pods, roughly pounded
  • 1 cinnamon stick (1”)
  • 1 tsp. red chili powder
  • Table salt, to taste
  • 1½ lbs. lean boneless lamb, cut in 1” cubes
  • 2 Tbsp. clarified butter
  • 1 Tbsp. coriander seeds, roughly pounded
  • 1 cup water

Directions

  • In a bowl or resealable plastic bag, combine the yogurt, onions, ginger-garlic paste, cloves, cardamom pods, cinnamon, red chili powder, and salt; mix well. Add the lamb and coat evenly with the marinade. Refrigerate, covered, for at least 4 hours, or overnight.
  • In a deep pan, heat the butter. Add the coriander seeds. When they begin to sizzle, add the lamb and any remaining marinade.
  • Cook for about 15 minutes. Add the water and bring to a boil. Reduce heat and simmer, covered, for 1 hour or until the lamb is tender.
  • Uncover and increase heat to high. Cook until the fat begins to leave the sides of the lamb. This will take about 5 to 8 minutes, depending on the leanness of your meat. Remove from heat. Serve hot.

Recipe Information

Serves: 4

Ingredients

  • 2 cups plain yogurt, whipped
  • 2 medium-sized red onions, peeled and thinly sliced
  • 3 Tbsp. ginger-garlic paste
  • 2 cloves
  • 2 green cardamom pods, roughly pounded
  • 1 cinnamon stick (1”)
  • 1 tsp. red chili powder
  • Table salt, to taste
  • 1½ lbs. lean boneless lamb, cut in 1” cubes
  • 2 Tbsp. clarified butter
  • 1 Tbsp. coriander seeds, roughly pounded
  • 1 cup water

Directions

  • In a bowl or resealable plastic bag, combine the yogurt, onions, ginger-garlic paste, cloves, cardamom pods, cinnamon, red chili powder, and salt; mix well. Add the lamb and coat evenly with the marinade. Refrigerate, covered, for at least 4 hours, or overnight.
  • In a deep pan, heat the butter. Add the coriander seeds. When they begin to sizzle, add the lamb and any remaining marinade.
  • Cook for about 15 minutes. Add the water and bring to a boil. Reduce heat and simmer, covered, for 1 hour or until the lamb is tender.
  • Uncover and increase heat to high. Cook until the fat begins to leave the sides of the lamb. This will take about 5 to 8 minutes, depending on the leanness of your meat. Remove from heat. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories600
Total Fat39g
Saturated Fat20g
Cholesterol140mg
Sodium480mg
Total Carbohydrate17g
Dietary Fiber2g
Sugars11g
Protein37g