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Mangsher Ghugni | Bengali mutton keema ghugni

Mutton keema is cooked with dried yellow peas, also known as matar into a stew with spices.
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Prep Time 20 minutes
Cook Time 1 hour
Course Appetizers, Meats other than chicken and fish, Non Vegetarian
Cuisine Bengali, Indian
Servings 6 people

Ingredients
  

  • 1 cup matar or whole dried yellow peas
  • 2 large potatoes
  • 1½ tsp turmeric powder
  • 2 tbsp mustard oil
  • 2 tsp Kashmiri red chili powder
  • 3 nos green cardamom
  • 4 nos cloves
  • ½ inch cinnamon
  • 2 dried bayleaf
  • 2 dried red chilies
  • 2 large onions that are finely chopped
  • 1½ tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 large tomato that is finely chopped
  • 1 tsp cumin powder
  • ½ tsp coriander powder
  • 250 gms mutton keema that is minced meat
  • 2 tbsp ketchup or momo sauce
  • ¼ tsp Bengali garam masala
  • 2-3 nos split green chilies
  • coriander leaves for garnishing
  • lemon wedges for garnish
  • chopped onions and chilies for garnish

Instructions
 

  • Soak matar (yellow peas) overnight or for 6 hours. Then pressure-cook it with salt and half tsp turmeric powder with enough water that should rise atleast 1 inch above the matar. You have to give it 2 whistles and not more. The matar should hold shape and yet be cooked.
  • Cut potatoes into small cubes and fry them in a little bit of oil till they are completely cooked.
  • In a kadai, heat 2 tbsp mustard oil and temper with dried tej patta, dried red chillies, green cardamom, one inch cinnamon and cloves.
  • Then add onions finely chopped and stir-fry. After about 4 minutes, add garlic paste and ginger paste and fry with the onions on medium heat.
  • When the onions have cooked, throw in the tomato. Then add cumin powder, coriander powder, Kashmiri red chili powder and turmeric powder and salt to taste.
  • Take a little bit of the pea stock and add to this masala and cook the masalas till they start leaving oil from the sides.
  • Then add in mutton keema. Mix this well and fry for a few minutes. Add the entire pea stock into this and cover and cook the mutton keema. Takes about 10 minutes.
  • Add the boiled peas, fried potatoes, little bit of water and 1.5 tbsp ketchup or any momo red chili sauce for a greater spunk.
  • Cover and let this all cook for another 5- 6 minutes. Uncover and add ¼ tsp Bengali garam masala, split green chilies and turn off the heat
  • Serve with chopped onion, green chillies chopped and chopped coriander leaves and squeeze lemon on top
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