Mangsher Ghugni (Bengali style Ghugni with Mutton)

Mangsher Ghugni (Bengali style Ghugni with Mutton)

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60

Ingredients

Serves 4

  • 300 grams dried yellow peas (sukha matar/watana)

  • 250 grams mutton (cut into 2 inch sized pieces) with bone

  • 3-4 medium sized onion, chopped

  • 2 tbsp ginger garlic paste

  • 1 cup fresh tomato puree

  • 1 teaspoon cumin seeds

  • 2 bay leaves

  • 1/2 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • 1 teaspoon red chilli powder

  • 1 teaspoon Kashmiri red chilli powder

  • 2 teaspoon garam masala powder

  • 1 tsp turmeric powder

  • 1-2 tsp salt to taste

  • 1/2 teaspoon sugar

  • 1/2 cup mustard oil

  • 1 cup chopped coriander leaves

  • 1/2 cup For garnish - Chopped onion, chopped green chilies lemon wedges

  • 1 tbsp bhaja masala (dry roasted cumin, red chilies coriander, ground into powder)

  • 1 tsp Ghee

Directions

  • 01

    Soak the yellow peas in water overnight. Or at least 6 hours. Drain and rinse them next morning.

  • 02

    Heat mustard oil in a pressure cooker. Add cumin seeds and bay leaves.

  • 03

    Let them sputter then add chopped onions. Fry and add turmeric and red chili powder.

  • 04

    Once onions are browning well add the ginger-garlic paste. Sauté for a few minutes and add the tomato puree

  • 05

    Add the mutton and slow cook in the masala for 5-6 mins until the masala leaves oil.

  • 06

    Season with dry masalas and add the yellow peas.

  • 07

    Mix again and cook on high heat for 3-4 mins.

  • 08

    Now add twice the amount of water as the peas (if using 2cup peas add 4-4 1/2 cups water)

  • 09

    Cover the pressure cooker with a lid and allow 4-5 whistles to escape.

  • 10

    Once the pressure releases, open the lid and check. The peas should be soft but not mushy. Mutton should be succulent. Add chopped coriander and a bit of ghee and stir.

  • 11

    If done, remove on to a serving bowl.

  • 12

    Garnish with chopped coriander, chopped onions, Bhaja masala and lemon wedges. Sprinkle some chopped green chilies.

  • 13

    Serve piping hot.

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