Beliram Gosht

This is Chef Kunal Kapoor"s recipe from yellow table!
This is a delicious mutton dish cooked in slow fire without using water!
The cooked mutton has the flavour and  aroma of roasted and crushed whole coriander seeds and cumin seeds!
The dish does not have garam masala or any whole spices!

Ingredients
Mutton-1 kg,
Whole coriander seeds-3 tbsp,
Whole cumin seeds-1 tbsp,
Onion- 3- sliced,
Onion-3 sliced and then fried,
Ginger-1 inch-grated or 1 tbsp,
 Garlic-1 tbsp paste,
Red chilli pwd-1 tsp,
Turmeric pwd-1/2 tsp,
Black pepper pwd-1 tsp,
Coriander pwd-2 tsp,
Yogurt-200 gms or 1 bowl,
Green chilli-2 split,
Salt to taste,
Oil or ghee for frying onions,
Ghee or oil -2 tbsp-(use the oil or ghee left after frying the onions)

Note: you can marinate the mutton with all the above ingredients and put it in the fridge overnight and make it the next day.
Make sure to leave it for an hour for the marinated mutton to come to room temperature after taking it out from the fridge.


Method:
Roast the coriander seeds and cumin seeds for 3 minutes on high heat or till it starts to crackle and slight change in colour.

Take out in a plate to cool.

Grind it coarsely for few seconds in a grinder or pestle.

Keep aside in a bowl.

In the same kadhai heat 2 tbsp of ghee and 2 tbsp of oil for frying the sliced onions to light brown.

It will take 7 to 8 minutes to brown the onions.

Once the onions are brown, place the onions to one side and tilt the kadhai to drain out excess oil.

Let the brown onion cool in a plate.
Wash the mutton and leave it in a sieve for 15 minutes to drain out excess water.
Take a bowl and add mutton,beaten curd,ginger and garlic paste,slit green chilli,crushed roasted coriander and cumin seeds,coriander pwd,turmeric pwd,red chilli pwd,salt, sliced onions and 2 tbsp of oil or ghee.(use the oil or ghee of the fried onions)

Mix all and leave it to marinate for an hour at room temperature.

Heat a kadhai and place the marinated mutton on high heat.

Cover and let the mutton come to boil.

Mix and stir the mutton as it starts to boil.

Lower the heat and cover.

Let it cook on simmer over low heat for 40 minutes.

Stir again and put a heated tawa beneath the kadhai.

Let it cook for another  20  minutes covered.
Taste salt and check if the mutton is tender.

If done close gas and let it stay on the tawa for another 10 minutes.

Since this dish has a thick gravy,it goes very well with roti or paratha!