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Keema Ghugni (Dried Peas Curry with Mutton Mince - Bengali Style)

Keema Ghugni (Dried Peas Curry with Mutton Mince - Bengali Style)

Cooking Time

Preparation Time : 480

Cook Time : 30

Total Time : 510

Ingredients

Serves 4

  • 1 cup dried yellow peas, soaked overnight

  • 200 gms. mutton mince, washed and drained

  • 1 potato, cubed

  • 2 dry red chilies

  • 1 tsp. cumin seeds + 1/2 tsp. cumin seeds

  • 2-3 tbsp. mustard oil

  • 2 bay leaves

  • 1

  • 2-3 green cardamoms

  • 4-5 cloves

  • 1-2 onions, chopped

  • 1 tsp. ginger-garlic paste

  • 1 tsp. tomato paste

  • 1 tbsp. roasted coriander-cumin powder

  • 1 tsp. turmeric powder

  • 1 tsp. salt or to taste

  • 1 tsp. garam masala powder

  • 1 tsp. red chili powder

  • 1 tsp. ghee

  • 1 tbsp. coriander leaves, chopped

Directions

  • 01

    Dry roast the dry red chilies and 1 tsp. cumin seeds for a few seconds. Cool and grind to a powder. Keep aside. Boil the peas in 2 cups water for 3-4 whistles.

  • 02

    Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and 1/2 tsp. cumin seeds. Allow it to crackle.

  • 03

    Add the onion and fry till light brown. Now add the ginger-garlic paste, tomato paste and all the dry spices (except salt), mixed with some water. Saute till oil separates.

  • 04

    Add the mutton mince and fry on a low flame till dry. Add the boiled peas, salt and the fried potatoes. Add more water if required.

  • 05

    Simmer for 5-7 minutes. When done, add ghee, mix well and garnish with coriander leaves and a sprinkle of the roasted spice powder. Serve along with some lime wedges and green chilies.

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