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Mangsher Ghugni / Keema Ghugni / Yellow peas curry with minced Mutton

By Arpita © 2020 Spicy World
May 23, 2016

Last week I was thinking that my blog doesn't have the recipe of 'mangsher ghugni' and being a Bengali I felt very awkward. There is no Bengali in the world who doesn't know about this dish ... yes, 'mutton ghugni' is that much famous. On special occasions or guest's arrival in evening, 'mangsher ghugni' is a very common item we Bengalis make. It's a Indian version of 'chili'. We make the curry of yellow peas with minced mutton .... delicious ! I kept the recipe very simple and easy. Try this awesome dish in your kitchen and enjoy a lovely evening with your loved ones. This is one of such things, which I always love at the time of Durga Puja Dasami when I visit my relatives house for Pranam, some families avoid keema but some of them use it.

Ingredients

1 cup of yellow peas / matar.
250 grams of minced mutton.
Paste of 1 big onion.
1 Tablespoon of ginger, garlic and green chili paste.
Paste of 1 tomato.
1 potato, cut into cubes.
Whole spices (1 Tablespoon of cumin seeds, 1 Tablespoon of coriander seeds, 1 dry red chili, 3 green cardamom, 1 small cinnamon stick).
Salt and sugar.
Spice powder (1 Teaspoon of turmeric powder, 1 Teaspoon of red chili powder).
5 Tablespoons of mustard oil.
Water.

Mangsher Ghugni / Keema Ghugni / Yellow peas curry with minced Mutton

Steps

Dry roast all of the whole spices in a pan for 3-4 minutes on low flame. Then grind them to a fine powder and keep aside.

Soak the yellow peas in cold water for overnight or at least 5 hours.

Put the soaked peas, some salt, pinch of turmeric powder and half cup of water in a pressure cooker.

Cook until 2 whistles come and let the pressure release on its own.

Do not make everything mushy.

Heat mustard oil in a pan. Then fry potato cubes for 2 minutes. After that take them out in a bowl.

Add onion paste in the remaining oil and fry for 5 minutes.

Then add ginger, garlic and green chili paste. Mix well for 2 minutes.

Then add tomato paste with little salt. Mix and cook for 5 minutes.

When oil starts separating, add all of the spice powder and 2 Tablespoons of that prepared dry roasted powder. Mix well for 2 minutes. If the masala becomes dry add little water and cook for a minute.

Add salt and some sugar. Mix well.

Add the mutton keema and cook on high flame for 15-20 minutes.

Then add hot water and cook for 30 minutes or the meat becomes soft. You can also use pressure cooker to cook the minced mutton.

After that add the boiled peas and fried potatoes. Mix well and cook for 15-20 minutes.

Lastly add another Tablespoon of that dry roasted powder. Mix well and turn off the heat.

You can also add a Teaspoon of ghee at the end.

Cooking Step: Mangsher Ghugni / Keema Ghugni / Yellow peas curry with minced Mutton

Additional Info

Recipe Category: Main dishes: Meat

Recipe Cuisine: Indian

Preparation Time: 30 minutes

Cooking Time: 90 minutes

Serves: 3

Your mangsher ghugni is ready ...

Enjoy this hot with roti or paratha ...

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