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Mangsher Ghugni (Bengali style Ghugni with Mutton)
Preparation Time : 30
Cook Time : 30
Total Time : 60
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
Soak the yellow peas in water overnight. Or at least 6 hours. Drain and rinse them next morning.
Heat mustard oil in a pressure cooker. Add cumin seeds and bay leaves.
Let them sputter then add chopped onions. Fry and add turmeric and red chili powder.
Once onions are browning well add the ginger-garlic paste. Sauté for a few minutes and add the tomato puree
Add the mutton and slow cook in the masala for 5-6 mins until the masala leaves oil.
Season with dry masalas and add the yellow peas.
Mix again and cook on high heat for 3-4 mins.
Now add twice the amount of water as the peas (if using 2cup peas add 4-4 1/2 cups water)
Cover the pressure cooker with a lid and allow 4-5 whistles to escape.
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.
If done, remove on to a serving bowl.
Garnish with chopped coriander, chopped onions, Bhaja masala and lemon wedges. Sprinkle some chopped green chilies.
Serve piping hot.
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