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.