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Eating the Enemy: Colorado State

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Meat Beli Ram Ingredients

1 kg Shoulder of kid/lamb; 60 g Ginger; julienned
; into 4 cm cubes 45 g Garlic; chopped fine
75 g Desi ghee; (clarified 10 Green cardamom
15 g Coriander seeds; coarsely 5 Cloves
7 g Coriander leaves; chopped 4 Cm cinnamon
FOR THE MARINADE 12 Black peppercorns
2 1/2 c Curd; whisked (625 ml) 2 ts Kashmiri deghi mirch powder;
500 g Onions; sliced Salt to taste

Instructions for Meat Beli Ram

MIX all the ingredients for the marinade in a large bowl, evenly rub the meat cubes with this marinade and keep aside for two hours. Heat ghee in a pan, add coriander seeds and stir over medium heat until they begin to pop. Add the meat, along with the marinade, increase the heat and stir-fry until the liquid comes to a boil. Lower the heat, cover and simmer, stirring at regular intervals, until the meat is almost cooked. Uncover, increase to medium heat, and stir-fry until specks of fat appear on the surface, the meat is cooked and the gravy is of ketchup consistency. Remove and adjust the seasoning To serve: Remove to a serving dish, garnish with coriander leaves and serve with bread of your choice.