If stories are to be believed this particular curry was created in the royal kitchen of Maharaja Ranjit Singh. Maharaja Ranjit Singh, if born in these times, might have been called a foodie and was always encouraging his cooks to come up with new stuff.
His head chef or what was called as khansamah in those days created this dish and Maharaja Ranjit Singh liked it so much that he named the dish after him. And this is how these recipes created by Him are christened with his name “Belliram” – Most famous out of the lot is the Mutton Beliram , then the chicken and then the Paneer Beliram
The secret of Gosht Belliram is in its simplicity. Best of meat or chicken which in traditional Punjab used to be freshly slaughtered lamb or fowl . Creamy yoghurt from the land of milk, ginger-garlic, basic spices and ghee a Punjabi’s true love.
The second secret to making a good Gosht Belliram is the slow cooking. I have never cooked it in a cooker, slow cooking over traditional pots and beakers releases flavors that are fantastic.
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